Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 8 gua bao buns
- 1/2 cup hoisin sauce
- 1/2 cup mayonnaise
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet lined with paper towels
Step-by-step instructions:
1. Preheat the deep fryer or large pot of oil to 375°F.
2. Cut the fish fillets into small pieces, about 2 inches in length.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and paprika.
4. In another shallow dish, beat the egg.
5. In a third shallow dish, place the panko breadcrumbs.
6. Dip each piece of fish into the flour mixture, then the egg, and finally the breadcrumbs, making sure to coat each piece evenly.
7. Carefully place the breaded fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove from the oil and place on the prepared baking sheet to drain excess oil.
8. While the fish is frying, heat the gua bao buns in a steamer or microwave until warm and soft.
9. In a small bowl, mix together the hoisin sauce and mayonnaise.
10. To assemble the Crispy Fish Gua Bao, spread a spoonful of the hoisin-mayonnaise sauce onto each bun. Top with a piece of crispy fish, and sprinkle with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 8 Crispy Fish Gua Bao
Nutritional information:
Calories per serving: 360
Fat: 16g
Carbohydrates: 36g
Protein: 18g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version of this recipe.
- Any white fish fillets can be used in place of cod or tilapia.
Variations:
- Add sliced cucumbers or pickled vegetables for extra crunch and flavor.
- Use different sauces such as sweet chili sauce or sriracha mayo for a different flavor profile.
- Substitute the fish with chicken or tofu for a vegetarian option.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the fish is crispy and not greasy.
- Don't overcrowd the fryer or pot with too many pieces of fish at once, as this will lower the oil temperature and result in soggy fish.
- Use a slotted spoon or spider to remove the fish from the oil to avoid burning yourself.
Storage instructions:
Leftover Crispy Fish Gua Bao can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the buns and fish in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the Crispy Fish Gua Bao on a platter with extra hoisin-mayonnaise sauce and chopped herbs for garnish.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with a side of Asian slaw or steamed rice.
Suggested side dishes:
Asian slaw, steamed rice
Troubleshooting advice:
- If the fish is not crispy, the oil may not be hot enough or the fish may not be coated evenly with breadcrumbs.
- If the fish is burning, the oil may be too hot or the fish may be frying for too long.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Gua Bao is a popular Taiwanese street food that consists of a steamed bun filled with various meats, vegetables, and sauces. It is also known as "Taiwanese hamburger."
Flavor profiles:
The Crispy Fish Gua Bao is a combination of crispy and savory fish, sweet and tangy hoisin-mayonnaise sauce, and fresh herbs like scallions and cilantro.
Serving suggestions:
Serve the Crispy Fish Gua Bao as a main dish or appetizer at a party or gathering.
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Region: Taiwanese