Steamed Bao Buns with Fish Cutlet and Asparagus Salad

Cooking method

1. Step 1:

   

   Gather all the ingredients for the Korean-style soy asparagus and carrot salad.

2. Step 2:

   

   Soak the soy asparagus in room-temperature boiled water for 10–12 hours, changing the water every 2–3 hours.

3. Step 3:

   

   Wash and peel the carrots, then shred them using a julienne grater made for Korean salads. If you don't have one, cut the carrots into thin matchsticks. Put the shredded carrot in a bowl, add sugar and salt, pour in the vinegar, and gently knead it with your hands so it releases its juice. Let it sit for 20 minutes.

4. Step 4:

   

   Drain the soaked asparagus in a colander and rinse it with cool boiled water. Cut the soy asparagus into pieces about 2 inches (4–5 cm) long, add it to the shredded carrot, pour in the soy sauce, and mix.

5. Step 5:

   

   Pour vegetable oil into a skillet and add the onion, sliced into half-rings, along with 2 crushed garlic cloves. Fry until fragrant, then remove the vegetables and use the fragrant oil to dress the Korean salad.

6. Step 6:

   

   Press the remaining 2 garlic cloves into the bowl, add the chopped parsley, and mix well so all the vegetables soak up the dressing. Put the soy asparagus and carrot salad in the refrigerator and let it sit for 2 hours.

7. Step 7:

   

   Gather all the ingredients for the steamed Asian bao buns.

8. Step 8:

   

   Pour the water into a mixing bowl, add the dry yeast, sugar, and vegetable oil, stir, and let stand for 10–15 minutes. Small bubbles should form on the surface.

9. Step 9:

   

   Sift the flour with the salt and baking powder into the bowl. Start mixing the dough with a wooden spoon, and once it comes together into a single mass, turn it out onto the counter and knead by hand until smooth, about 10 minutes.

10. Step 10:

    

    Put the dough in a bowl, cover it with a towel to block the light, and set it in the oven with just the interior light on. The bulb provides gentle warmth while the towel keeps the light off the dough. Leave it for about 2 hours, until it roughly doubles in size.

11. Step 11:

    

    After 2 hours, take the bowl out of the oven, punch the dough down, and roll it into a log. Divide the log into 6 equal pieces (about 100 g each), roll each into a ball, cover with a towel, and let rest for 10 minutes.

12. Step 12:

    

    After 10 minutes, take a ball of dough and roll it into an oval. Brush the surface with vegetable oil using a pastry brush, fold the oval in half, and roll lightly over the top with a rolling pin. Tuck the bun under a towel so it doesn't dry out, then take the next ball and repeat.

13. Step 13:

    

    Set the racks in a steamer over water and arrange the bao buns on them, letting the buns proof a little longer. After 10 minutes, turn the heat to high, bring the water to a boil, then lower to medium and steam the buns for 5–7 minutes. Take the steamer off the heat and let the buns rest inside for another 1–2 minutes.

14. Step 14:

    

    While the bao buns finish, pan-fry the breaded fish cutlets in vegetable oil on both sides until golden.

15. Step 15:

    

    All that's left is to put it together: open a bao bun, add the Korean asparagus and carrot salad, sprinkle with toasted sesame seeds, top with a golden fish cutlet, and close the bun.