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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.

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.

fried-vegetable-fish-ball-bao-slider

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