Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Fish Pakora Bao Buns

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A couple of weeks ago, my dear friend Aamina Khan took me out to try bao buns for the first time in Chicago and I fell in love with them instantly!

Most of the menu included pork, but we were able to try the shrimp ones which were tangy and sweet. I thought I could easily give it a go and make my own version.

I’ve also been meaning to do a fish sandwich recipe, so this was the perfect concept to incorporate the bao bun and the humble deep-fried pakora.

I took a catfish fillet, cut it up into bite size pieces and marinated in ginger-garlic paste, yogurt, and an array of spices – turmeric, chilli powder, paprika, onion powder, methi, amchur, cumin, coriander. I coated the pieces in chickpea flour and rice flour and fried the little nuggets until crispy.

For a nice contrast to the heat and spice of the fish – I topped the pakora with a sweet chilli sauce and for crunch – made a salad of onion, bell-pepper, and carrot seasoned with chaat masala.

These babies are super cute and fun – the perfect picnic sandwich or afternoon snack. This is what wavy Indian fusion is all about – taking traditional foods and presenting them in new dynamic ways.

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Fish Pakora Bao Buns

Ingredients

  • 3/4 lb fish fillet catfish, cod, halibut or fish of your choice
  • 1 tsp ginger-garlic paste
  • 1/3 cup yogurt
  • 3 Tbsp rice flour
  • 3 Tbsp chickpea flour (besan)
  • 3 Tbsp rice flour
  • 3/4 tsp salt or to taste

Spice Blend (powdered spices)

  • 1/2 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp paprika
  • 2 tsp kasuri methi (dried fenugreek)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp onion powder
  • 1/2 tsp amchur powder
  • 2 tsp fennel

Salad

  • 1-2 carrots (cut into matchsticks)
  • 1 small onion
  • 1/2 bell pepper (optional)
  • 1/2 tsp chaat masala
  • lime juice to taste

Other Condiments/garnish

  • sweet chili sauce may substitute with mango chili sauce or chutney of your choice
  • 2 tbsp cilantro

Instructions

Fish Pakora

  1. Cut up your fillet into bite-size pieces.  Add your ginger-garlic paste, yogurt, spices, salt, rice flour, chickpea flour. Combine well and set aside for about 15 minutes. If the mixture is a little too clumpy, just add in some more yogurt and mix thoroughly.

  2. In a heavy-bottom pot or skillet add in about an inch or two of oil. Allow it to become nice and hot.

  3. Add in a handful of fish pieces at a time. They will only take a few minutes to cook thoroughly. Remove with a slotted spoon onto a plate lined with paper-towel.

Bao Buns

  1. If you are using frozen ready-made buns, cook using the package insructions. You may steam or microwave. If steaming – line a bamboo steamer with some parchment. Place your bao buns in the steamer and cover with the lid. Move the steamer to a pot or pan filled with an inch or two of water. They should take about 15 minutes or so.

Assembly

  1. Place your salad ingredients (carrots, bell-pepper, onion, chaat masala) into the bao bun. Then add 3-4 pieces of your pakora and top with the sweet chili sauce. Garnish with fresh cilantro.