Table of Contents
What is Fish Bun
Fish bun is a stuffed system of food with a vegetarian or non-vegetarian filling inside. One of the major part of this recipe is the dough. The dough is made out of flour, fat and liquid ingredient together in a manner that is similar to bread but bit sweeter. In fish buns, yeast is used as a biological leavening
agent and surface is made into golden brown colour as a result of Millard browning reactions.
And the other part of the fish bun is the filling. Spiced potato and canned mackerel fill these handmade tiny fish buns. They’re perfect for breakfast, lunch, snacks, or lunchboxes, and they freeze well. This Maalu Paan (Sri Lankan fish bun) is soft, spicy, and tasty.
Fish Bun Recipe
Fish Bun Dough
- 250 g Wheat Flour
- 150 ml Water
- 25 g Sugar
- 37.5 g Margarine
- 2.5 g Salt
- 1 Egg
- 5 g Yeast
- 400 g Canned Fish
- 3 Potatoes
- 5-6 Chopped Green Chilies
- 7-8 Chopped Garlic
- 100 g Red Onion
- 2 tsp Pepper Powder
- 2 tbsp Chili Powder
- First of all, add peper powder and chili powder onto canned fish. Then mix well.
- Take a pot and add oil.
- After heating oil add garlic.
- Fry them until golden color.
- Then add onion and salt and fry.
- Next, add green chilies.
- Then add canned fish and mix well.
- Add potatoes and mix well.
- Adjust salt taste according to your taste.
- Now, ready the filling for fish bun.
Making Fish Bun
- Weigh all ingredients
- Sieve flour and mix all the dry ingredients together (wheat flour, salt, part of sugar and yeast).
- Spread the mixture on a clean tray
- Make a space at the centre of the mixture and add sufficient amount of water into it. Mix well.
- Knead the dough and leave it for 30 minutes.
- Add margarine and remaining sugar little by little while kneading.
- Cover the dough using a wet cloth and leave it for 30 minutes.
- Divide the dough into small portions.
- Shape and sheet each dough portion.
- Add filler and fold the sheet to obtain the desired shape.
- Apply egg yolk on the top surface.
- Bake at 400F/230C for 20 minutes.