17/07/2026
You will love this Fish Buns. Don’t forget to save this recipe 💫
*For the Dough - Japanese milk bread method = super soft*
1. *Bread flour*: 3½ cups / 440g. All-purpose works but less fluffy
2. *Milk*: ¾ cup / 180ml warm, ∼40°C
3. *Water*: ¼ cup / 60ml warm
4. *Sugar*: ¼ cup / 50g
5. *Instant yeast*: 2¼ tsp / 1 packet
6. *Salt*: 1½ tsp
7. *Egg*: 1 large, room temp
8. *Butter*: 4 tbsp / 56g soft unsalted
9. *Milk powder*: 2 tbsp, optional but makes it bakery-soft
For the Spicy Fish Filling
1. *Canned tuna*: 2 cans / 300g in oil or water, drained well.
2. *Potato*: 1 medium / 200g, boiled and mashed
3. *Onion*: 1 medium, finely diced
4. *Green chilies*: 2-3, finely chopped.
5. *Curry leaves*: 1 sprig, chopped
6. *Garlic*: 3 cloves, minced
7. *Ginger*: 1 tsp, minced
8. *Spices*: 1 tsp chili powder, ½ tsp turmeric, 1 tsp black pepper, 1 tsp roasted curry powder
9. *Lime*: 1 tbsp juice
10. *Salt*: To taste
11. *Oil*: 2 tbsp for frying
*Method*
*1. Make the filling first so it cools*
1. Heat oil. Sauté onion, curry leaves, ginger, garlic till onion soft, 3min.
2. Add green chili + all spices. Fry 30sec till fragrant.
3. Add drained tuna. Break up with spoon. Fry 2-3min till dry.
4. Mix in mashed potato + salt + lime juice. Taste - should be spicy, salty, tangy. Cool completely.
*2. Make the dough*
1. *Yeast*: Mix warm milk + water + sugar + yeast. Stand 5min till foamy.
2. *Mix*: In mixer bowl, combine flour + salt + milk powder. Add yeast mix + egg + cooled tangzhong. Mix till shaggy.
3. *Knead*: Mixer with dough hook 5min. Add soft butter 1 tbsp at a time. Knead 8-10min total till smooth, elastic, slightly tacky. Hand knead 12-15min.
4. *First rise*: Oil bowl, dough in, cover. 1-1.5hrs till doubled.
5. *Shape*: Punch down. Divide into 12 pieces, ∼75g each. Roll into balls. Rest 10min covered.
6. *Fill*: Flatten ball to 4" disk, edges thinner than middle. Add 1½ tbsp cooled filling. Pinch edges together tight like a dumpling. Roll seam-side down to smooth.
7. *Second rise*: Place on lined tray, 1" apart. Cover loosely. Rise 30-45min till puffy. Press gently - should leave a slow dent.
8. *Egg wash*: 1 egg + 1 tbsp milk. Brush buns.
9. *Bake*: 190°C / 375°F for 18-22min till deep golden brown. Rotate tray halfway.
10. *Butter glaze*: Brush hot buns with melted butter for shine + softness.
