Designed to feed a family - cut back on ingredients if you are only cooking for one or two.


Place the fish in a bowl with the fish sauce and garlic, toss to combine and set aside. 

Meanwhile, dry fry the Sichuan peppercorns on a medium high heat until they become aromatic. Allow to cool before tipping into a pestle and mortar. Add in the salt and chilli flakes and grind until fine. 

Combine the Sichuan mix with the flour and cornflour and set aside.

Combine rocket and coriander, squeeze over lemon juice. 

Microwave bao buns according to the packet instructions.  

Heat a large fry pan to a medium heat with good splash of oil. Coat each piece of fish in the Sichuan chilli flour. Cook in about three batches until golden brown, for around two minutes each side. Drain on a paper towel. 

Fill bao buns with fish, salad and mayonnaise and serve.


1 pack of frozen bao buns*

600g fish  

2 cloves garlic, finely chopped 

2 tablespoons fish sauce*

1/3 cup flour*

1/3 cup cornflour*

1 tablespoon Sichuan peppercorns*

1/2 tsp chilli flakes*

2 tsp flaky sea salt*

Rocket leaves or lettuce

Small handful of coriander, chopped 

Juice of a lemon 



*may not be included in your Riverside Market Box