Steamed fish buns with red pepper and garden herb salad

Topped with the classic combination of sour cream, sweet chilli sauce and a sprinkling of spring onion, each of these steamed fish buns are not only a generous portion for delicious finger food, but they can also be served as a main meal.

For a 4.5–5L slow cooker

Serves 6

Ingredients

For the dough

1¼ cups self-raising flour

½ cup plain flour

¼ teaspoon salt

45g butter, diced

1 tablespoon finely chopped dill

1 teaspoon lime or lemon juice

1 egg yolk, lightly beaten

? cup coconut milk, approximately

For the filling

250g tasty fish (such as salmon or tuna), very finely chopped (almost minced)

30g smoked salmon, finely chopped

1 teaspoon grated fresh ginger

1 clove garlic, crushed

2 spring onions, very finely diced

1 teaspoon hoisin sauce

½ teaspoon tamarind paste

¼ teaspoon salt (optional)

To Serve

1 cup sour cream

¾ cup sweet chilli sauce

½ cup chopped spring onion, extra

Red Pepper and Garden Herb Salsa

400g red capsicums, stalks, membranes and seeds removed

150g cherry tomatoes, cut in half

2 spring onions, sliced

1½ tablespoons chopped herbs (such as parsley, coriander or basil)

3 teaspoons lemon or lime juice

2 teaspoons olive oil

¼ teaspoon salt

pinch of sugar (optional)

Method

Steamed Fish Buns 

To make the dough, combine the flours and salt with the butter and rub to the texture of breadcrumbs with your fingertips (or use a food processor for this stage only). Transfer the mixture to a bowl, mix in the dill and make a well in the centre. Add the lime or lemon juice, egg yolk and enough coconut milk to make a soft but firm dough. Wrap in cling film and refrigerate while making the filling.

Turn cooker to low and place a rack (approximately 2.5cm high) in the base. Pour in warm water to the height of the rack. Place a piece of greased foil over the rack to fit the entire length and breadth of the cooker.

To make the filling, mix all the ingredients together until well combined. Divide the dough into six pieces. On a lightly floured surface, roll each piece out to a 14cm round. Place one sixth of the f illing in the centre of each. Using a little water, moisten halfway around the edge of the round and then fold over to enclose the f illing (damp edge to dry). Crimp the edges together to seal.

Place on the foil in the slow cooker, seam side up. Place a sheet of foil over the cooker and then cover with the lid — this ensures a really good seal and prevents excess mixture dripping down onto the buns as they cook.

Cook on High for 3 hours or until the buns are cooked through. To serve the fish buns, cut along the seam and dollop in a spoonful of sour cream and top with a little sweet chilli sauce and chopped spring onions.

Red Pepper and Garden Herb Salsa

Serves 6 as a side dish

Preheat a grill to high. Cut the capsicums in half, brush the skin with a little oil, then place skin side up under the grill and cook until skin is blackened. Place in a bowl and cover with cling wrap. When cool enough to handle, remove the skin, then cut the flesh into 8mm thick slices.

Combine the capsicum with the remaining ingredients.

These recipes come from Sally Wise’s latest book Ultimate Slow Cooker, with kind permission of ABC Books and Harper Collins.