Ikan pepesan (spicy jack mackerel) in a bao bun
Jack mackerel with an Asian bao bun twist. You can fill these soft, steamed buns with anything - and we chose our deliciously creamy, and smoked jack mackerel. You can find Lime leaves and bao buns at your local Asian supermarket.
Delicious with smoked jack mackerel filets or the canned version!
In a saucepan, mix some water with the vinegar (3 parts water to 1 part vinegar) over low heat. Add the sugar and some salt and stir until dissolved. Remove from the heat and add the carrot and cucumber.
Heat a tablespoon of sunflower oil in a frying pan. Add the shallot and sauté for 3-4 minutes, then add the garlic, ginger and laos and sauté for 2-3 minutes.
Add the jack mackerel, lemongrass, lime leaf, tomato paste and sambal and simmer for 2-3 minutes. Season with salt and pepper to taste if necessary. Then remove the lime leaf and lemongrass.
Fill the buns with the jack mackerel mixture. Top it off with some strips of sweet and sour carrot and cucumber and some red onion rings. Enjoy!
