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Norwegian herring in bao buns with sweet chili sauce

Airy, delicious bao buns with spicy herring - a new dish in the "Herring re:invented" series by René Stein, featuring unusual flavours that allow the herring to shine in a whole new light.

Cooking time50-60 min
Difficulty levelDifficult



  • Cut half of the herring into small chunks and the other half into strips.
  • Mix the flour, water, fat, yeast and salt into a smooth dough and leave to rest.
  • Mix the herring chunks, chilli sauce and coriander (chopped) and leave to chill in the fridge.
  • Roll out the dough, portion out the filling into it and shape into balls. Leave to rise a little and steam in a steamer basket for 8 minutes.
  • Cut sugar snap peas into fine strips. Mix the sugar snap pea strips, rice vinegar, sugar and salt.
  • Marinate the mushrooms in the mixture and lightly sauté in a pan. Add the sugar snap peas and warm through.
  • Marinate the herring strips in a little sauce.
  • Place the buns on the bed of vegetables and arrange the herring on top.
  • Finish with the marigolds.