Fried Vegetable Fish Ball Bao Slider

Soft, fluffy bao buns filled with crispy SeafoodKing Fried Vegetable Fish Balls, fresh crunchy slaw, and a creamy spicy sauce. A modern Asian street-food–inspired slider.

Ingredients (4 Sliders / 2 Servings)

Main:

• 8 pcs SeafoodKing Fried Vegetable Fish Balls

• 4 mini bao buns (steamed)

• Cooking oil (for frying)

Fresh Slaw:

• 1 cup shredded green cabbage

• ½ cup shredded purple cabbage

• 1 small carrot, julienned

• 1 tsp lime juice

• ½ tsp sugar

• Pinch of salt

Spicy Creamy Sauce:

• 3 tbsp mayonnaise

• 1 tbsp sriracha or chili sauce

• 1 tsp lime juice

• ½ tsp honey or sugar

Garnish (Optional but Recommended):

• Fresh cilantro

• Sliced red chili

• Toasted sesame seeds

Instructions

Cook the Fish Balls

• Deep fry SeafoodKing Fried Vegetable Fish Balls at 170–180°C for 3–4 minutes until golden and crispy.

• Alternatively, air fry at 180°C for 8–10 minutes.

• Slice each fish ball in half.

  
  

Prepare the Slaw

• In a bowl, combine green cabbage, purple cabbage, and carrot.

• Add lime juice, sugar, and salt.

• Toss well and set aside for 5–10 minutes for a fresh, lightly pickled crunch.

  
  

Make the Sauce

• In a small bowl, mix mayonnaise, sriracha, lime juice, and honey until smooth.

• Adjust spice level to taste.

  
  

Steam the Bao Buns

• Steam bao buns for 3–4 minutes until soft and fluffy.

• Keep warm until ready to assemble.

  
  

Assemble the Bao Sliders

• Open a steamed bao bun.

• Add a spoonful of fresh slaw.

• Place 2 halves (or 1 whole) crispy fish ball on top.

• Drizzle generously with spicy creamy sauce.

• Finish with cilantro, chili slices, and sesame seeds.

Serving & Plating Tips

• Serve on a wooden board or matte black plate for contrast.

• Arrange sliders slightly open to show the filling.

• Add lime wedges or extra sauce on the side.