Fish Bun


These homemade mini fish buns are filled with spiced potato and canned mackerel. They are great for breakfast, lunch, snack, or lunchboxes and freezer-friendly too. This fish Bun is soft, spicy, and very delicious. Find the detailed recipe with alternative ingredients below.

Bread Roll Dough( Bun Dough)

  • 500g/4 cups all-purpose flour
  • 2 teaspoons/6.30 g instant yeast
  • 1 cup / 240ml of whole milk( room temperature)
  • ½ cup/ 120ml of warm water
  • 30 g/ 2 Tablespoons unsalted butter( room temperature)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Egg Wash – one large egg yolk and 1/2 teaspoon water/ milk

Fish Filling

  • 1 can( 425g) of Mackerel or 3 cans of tuna in brine crumbled
  • 2 medium / about 275g boiled potatoes (mashed with a fork)
  • 1 medium/ 100g red onion finely chopped
  • 2 cloves garlic minced
  • 1′ inch ginger minced
  • 2 green chilies sliced( optional)
  • 4-5 fresh curry leaves chopped
  • 1 Tablespoon vegetable oil
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons ground black pepper
  • 1 1/ 2 teaspoon red chili powder
  • 1/2 teaspoon salt (according to your taste)

Instructions : Bread Roll Dough

  1. Combine flour, yeast, sugar, salt, and butter in a large bowl.
  2. Make a well in the center.
  3. Add warm water and milk to the flour mixture and knead it to form a very soft dough.
  4. Next, turn the dough onto a floured surface and knead the dough for 10 minutes or until the dough springs back.
  5. Put the dough into an oiled bowl and cover the bowl with cling wrap and leave it somewhere warm for 1 hour or till the dough is doubled in size.

Fish filling

  1. Place a pan on medium heat with 1 Tablespoon of oil. Add the onion and fry for a minute.
  2. Add the crumbled mackerel or tuna followed by chopped curry leaves, and fry for 3 minutes.
  3. Next, add minced ginger, garlic, turmeric, and stir to mix. Cook for 2 minutes.
  4. Now, add the mashed potatoes, salt, black pepper, red chili powder, and sliced green chilies. Mix until well combined and cook for 5 more minutes. Take it off the heat and cool completely.

Filling the Buns

  1. After an hour, punch the dough down, leave it to rest for 10 minutes and shape the dough
    Divide the dough into half. Next, roll each half into a log and divide each log into 10 equal size pieces for mini buns.
  2. Roll each ball of dough into about 3-inch circles). Place 1/2 Tablespoon of fish filling in the center.
  3. Bring the upper right corner of the circle to the center. Next, bring the upper left corner of the circle and overlap it, and slightly pinch the edges.
  4. Lastly, overlap the bottom part of the circle, slightly pinch to make a triangular-shaped bun.
    Place the triangular buns on a parchment paper-lined sheet pan. Cover and let it rise until double in size, about 40 minutes. (depends on how warm the room is)
  5. Meanwhile, preheat the oven to 190° C / 374°F
  6. After 40 minutes, gently brush milk or cream on top of the buns.
  7. Bake the buns till golden brown for 15- 18 minutes.
    Serve warm.