Mix the following ingredients for the tartare sauce together and refrigerate until needed:

150g mayonnaise, 1 tablespoon capers, finely chopped, 2 small gherkins (finely chopped) 1 tablespoon parsley (finely chopped), Zest and juice of half a lemon, Black pepper

Cut the scabbard fish into pieces that fit comfortably inside the bao buns. Season with salt and black pepper.

Coat each piece in flour, followed by egg wash and breadcrumbs. Dip it into the egg wash again, then finish with a coating of panko breadcrumbs.

Heat the oil to 180°C. Fry the fish for approximately 3 to 4 minutes until golden, crispy and completely cooked through. Drain on kitchen paper.

Steam the bao buns according to the packet instructions.

Open the warm bao bun and add the crispy scabbard fish

Spoon over the tartare sauce and finish with a spoonful of lumpfish caviar and serve immediately.