21 August, 2015

Fish buns

This is my all-time favourite savoury snack. Even though it is time consuming to make, the resulting soft bun stuffed with lip-making fish filling, is all worth it.

This is commonly seen in Sri Lankan bake shops, bakeries and cafes. It’s served with morning or evening tea. But love to eat this for dinner sometimes.

For a vegetarian option, the bun can be stuffed with caramelized onions which is another tasty option.

Fish buns
Yields 12
Soft bun with a savoury filling.
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Prep Time
1 min
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 min
Cook Time
20 min
Total Time
1 hr 20 min
  1. 500 g Flour
  2. 30 g Butter
  3. 1 1/2 tea spoon salt
  4. 1 tea spoons sugar
  5. 10 g yeast
  6. 1 tbsp. Milk powder
  7. 1 cup Luke warm water
  8. 1 egg (glazing)
  9. 1 tea spoon sugar (glazing)
  1. 1 can of salmon
  2. 2 potatoes streamed
  3. 1 big onion
  4. 2 cloves of garlic
  5. 3 green chillies
  6. Few curry leaves
  7. 1 tsp chilli powder
  8. ½ tsp turmeric powder
  9. 1 tsp curry powder
  10. Salt and pepper to taste
  11. 2 tbsp. Oil
  1. Chop onions and potato and set aside.
  2. Finely chop garlic, green chilli and curry leaves.
  3. Heat the oil in a pan and add garlic, curry leaves, chillies and onions.
  4. Cook for few minutes stirring on low heat.
  5. Add the potatoes, salmon and all the spices.
  6. Stir well to incorporate and let cook for some time.
  7. Adjust salt and pepper to taste.
  8. Add a little water if mixture is too dry.
  9. Take off the heat and let cool.
Bun and assembling
  1. Toss in Yeast with sugar and half of the water and leave in a warm place for 10 minutes.
  2. Place flour in a bowl with salt, milk powder and mix by hand.
  3. Cube butter and add in to flour. Rub using fingers.
  4. Make a well in the flour mixture and add yeast mixture.
  5. Work the mixture to bring it together. Keep adding water as you go until dough forms a ball and clears the bowl.
  6. Dough should be soft but not sticky.
  7. Dust a bench surface with flour and knead the dough for about 10 minutes.
  8. Place the dough in a greased bowl, cover with a damp tea towel and leave in a warm place.
  9. After about an hour or when the dough is doubled in size, take the dough out, punch and divide in to small balls (80g).
  10. Place the dough balls on a tray and let rest for another 10 minutes.
  11. Meanwhile lightly spray a large flat pan.
  12. After 10 minutes, take one dough ball at a time, flatten on a dusted surface, to make a 5 inch circle.
  13. Place some fish mixture in the centre and fold inwards from three directions to make a triangle.
  14. Edges should overlap and seal the mixture in. Apply water on the edges to seal properly.
  15. Place stuffed buns on the tray, cover and leave in a warm place for a final rise. (About 20 minutes)
  16. Preheat oven to 200 °C.
  17. Mix egg and sugar together.
  18. Brush the tops and sides of the buns and bake for about 20 minutes or until buns are golden.
  19. Cool on wire rack.
  1. Serve warm. Can be refrigerated for a day wrapped tightly. Reheat in a moderate oven.
Voddy's Kitchen http://voddyskitchen.com.au/

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