Tartare Sauce
• Mix all of the ingredients together in a bowl.
• Put to one side until you are ready to assemble the bun.
Fish Fingers
• Cut the Alaska pollock fillets into fingers and coat in tempura flour.
• Mix water into the remaining tempura flour to make a batter.
• Dip the fish in the batter then coat with breadcrumbs.
• Deep fry for 2 minutes, or shallow fry on each side until golden brown and cooked through.
Assembling the buns
• Steam the buns in a steamer for 5 minutes while the pollock fingers are cooking.
• Drain off any excess oil from the fish and season with either furikake seasoning or salt.
• Tease open the bun gently.
• Add a dollop of tartare sauce, then add the gem lettuce.
• Add another dollop of tartare sauce, then add the pollock finger.
• Close the bun, secure with a cocktail stick, and serve.
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