Street eats

YUM BUN

Award-winning Yum Bun serves handmade dumplings and fluffy buns known as gua bao in their native Taiwan. These are steamed, split and filled to order with higher welfare British pork, chicken and sustainable fish, and local seasonal veg. The playful menu takes inspiration from founder Lisa Meyer’s Japanese upbringing and travels around east Asia. “The crispy fish and green chilli sambal bun has featured on our menu
during the summer months since 2015,” says Lisa. “We make limited amounts of this zingy fresh sambal and it always feels like sunshine in a bun to me.” Find Yum Bun at The Kitchens in Old Spitalfields Market and Kerb Seven Dials Market. @yum_bun

Crispy fish bao with green chilli and coriander sambal

You will need a lidded bamboo steamer and a pan that
snugly fits the steamer on top, or a stacking steamer pan
and lid.

SERVES 4 | PREP 10 MINS | COOK 20 MINS | EASY | LC

8 x 50g bao buns (you can buy these fresh or frozen)
crisp lettuce (such as Cos) shredded to serve
mayonnaise to serve
PANKO BREADED FISH
200g firm white fish (such as pollack)2 tbsp 1 , beaten60g for shallow-fryingGREEN CHILLI AND CORIANDER SAMBAL4-6 (40g) , deseeded and roughly chopped4-6 (40g) , roughly choppeda large bunch of (60g) , soft stalks included,roughly chopped2 tbsp 4 tbsp 2 tsp (we used Three Crabs)