Ikan pepesan (spicy jack mackerel) on a bao bun
Jack mackerel with an Asian twist. You can fill these soft, steamed buns with anything and we choose the delicious creamy and smoked jack mackerel. Get the lime leaves and bao buns at your Asian supermarket.
Delicious with smoked jack mackerel or the canned version!
In a saucepan, put some water with the vinegar (1 part vinegar and 3 parts water). 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. Taste and season with salt and pepper if necessary. Then remove the lime leaf and lemongrass.
Fill the sandwiches with the jack mackerel mixture. Top it off with some strips of sweet and sour carrot and cucumber and some rings of red onion. Enjoy!
