Chef khanh Nguyen with fish finger bao. The fish “patty” is filled with soupy fish and dashi stock, held together with a fried panko breadcrumb coating. Topped with American-style cheese and salmon roe and served in a bao bun filled with mustard greens and pickled chilli.
👨🍳: @genghiskhanh
🏠: @kingclarence_sydney
📍: Sydney
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TAG @lifeonthepass to feature a dish
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