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Salmon Bao Buns
Preparation time:
40 mins
Marinating time:
30 mins
Calorific value (per portion):
1726 kJ / 413 kcal
Ingredients for 4 portions
For the fish
- 2 garlic cloves
- 1 piece of ginger (approx. 2 cm)
- 4 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1 tsp. honey
- ½ tbsp. sesame oil
- 400 g salmon fillet (skinned)
For the sauce
- 40 g mayonnaise
- 40 ml sweet chilli sauce
- 1 tsp. Kikkoman Naturally Brewed Soy Sauce
- Chili flakes (optional)
For the topping
- 1 small organic cucumber
- 1 tbsp. Kikkoman Ponzu Lemon
- 8 lettuce leaves
- 8 bao buns
- 80 g bean sprouts
Preparation
- Peel and finely chop the garlic cloves. Peel and finely grate the ginger. Mix together the honey, sesame oil, ginger and garlic. Wash the salmon, dab dry, brush with the marinade and refrigerate for around 30 minutes.
- Make the sauce by combining the mayonnaise, chili sauce, soy sauce and chili flakes.
- Fry the salmon in a non-stick pan until it can be easily divided into segments. Give it a good stir to cover it with the frying juices.
- For the topping wash the cucumber, slice lengthways into strips and marinate in the ponzu sauce. Wash the lettuce and spin dry. Spread sauce onto the buns, fill with lettuce, cucumber, salmon and beansprouts and serve.
Used products in this recipe
Ingredients for 4 portions
For the fish
- 2 garlic cloves
- 1 piece of ginger (approx. 2 cm)
- 4 tbsp. Kikkoman Naturally Brewed Soy Sauce
- 1 tsp. honey
- ½ tbsp. sesame oil
- 400 g salmon fillet (skinned)
For the sauce
- 40 g mayonnaise
- 40 ml sweet chilli sauce
- 1 tsp. Kikkoman Naturally Brewed Soy Sauce
- Chili flakes (optional)
For the topping
- 1 small organic cucumber
- 1 tbsp. Kikkoman Ponzu Lemon
- 8 lettuce leaves
- 8 bao buns
- 80 g bean sprouts
