Bao 3 Ways/Teriyaki Salmon

Supplies

Teriyaki Salmon:

  • 1 large salmon fillet
  • 4 tbsp honey
  • 4 tbsp soy sauce
  • 1 clove garlic, finely grated
  • ½ tsp ginger, finely grated
  • 2 tsp cornflour
  • 60ml cold water
  • 1 tsp mixed sesame seeds

Sriracha Mayo:

  • 150ml mayonnaise
  • 2 tbsp sriracha
  • Squeeze lemon juice

To Serve:

  • 18 bao buns
  • Sriracha mayonnaise
  • Spring onion, sliced
  • Cucumber, thinly sliced
  • Carrot, julienned
  • White cabbage, shredded
  • Red chilli, thinly sliced
  • Radishes, thinly sliced
  • Coriander leaves
  • Peanuts, crushed

Steps

Teriyaki Salmon:

  1. Add the honey, soy, garlic and ginger to a small pan over a medium heat and bring to a simmer.
  2. In a small bowl mix the cornflour and water together, then add to the saucepan.
  3. Give it a good mix then allow to simmer away for a couple of minutes or until sticky and reduced to your liking. Place the salmon on a small baking tray and brush a thick layer of the sauce all over the top and sides.
  4. Sprinkle over the seeds then pop under the grill for 5-6 minutes or until cooked through to your liking.

Sriracha Mayo:

  1. Mix the mayo, sriracha and lemon juice together in a small bowl.
  2. Pour any leftover glaze made for the salmon into a small bowl and use as a sauce for serving.

To Serve:

  1. Heat the bao buns for 2 minutes in a bamboo steamer.
  2. Arrange all the garnishes on a large dish, plate up the chicken, aubergine and salmon then let everyone build their own bao buns.