Alaska Pollock Fish Finger Bao Bun by Andrew Koj

Ingredients

• 3-4 tbsp mayonnaise
• 1 tsp umeboshi paste (or 1tbsp capers)
• 1 tbsp chopped pickled cucumbers (or gherkins)
• 1 tsp chopped shiso (or other soft fresh herbs, e.g. dill / parsley)
• ½ tsp aonoriko (powdered nori seaweed) – optional
• Zest of ½ lemon
• 1 tbsp yuzu juice (or lemon juice)
• 200g of Alaska pollock fillets, cut into 4-5 fingers
• 100g tempura flour
• Water
• 100g panko breadcrumbs
• Oil, for frying