Sri Lankan Fish Bun: A Culinary Delight
One of the culinary gems of Sri Lanka is the delectable Fish Bun, a popular and savory snack enjoyed by locals and visitors alike. This delightful treat perfectly encapsulates the rich and diverse flavors of Sri Lankan cuisine.
The Fish Bun, also known as “maalu paan” in Sinhala, features a golden-brown, flaky exterior that gives way to a flavorful filling of spiced fish. The preparation of this snack involves a meticulous combination of fresh fish, aromatic spices, and a dough that is both soft and crispy when baked.
The filling typically consists of minced fish, often mackerel or tuna, blended with an array of spices such as chili powder, turmeric, curry leaves, and finely chopped onions. The result is a harmonious blend of savory and spicy notes that tingles the taste buds.

The dough, made from a mixture of flour, yeast, and coconut milk, is what gives the fish bun its distinctive texture. Once the dough is prepared, it is wrapped around the fish filling, creating a pocket of goodness that is then baked to perfection. The aroma that wafts through the air as these buns bake is enough to make anyone’s mouth water.
Sri Lankans often enjoy fish buns as a quick snack on the go or as a satisfying accompaniment to a cup of tea. Whether purchased from a street vendor, a local bakery, or made at home, the Fish Bun is a beloved part of Sri Lanka’s culinary landscape.
What makes the Fish Bun truly special is its ability to showcase the country’s coastal influences, where seafood is abundant and spices are generously used. It’s a flavorful journey that encapsulates the essence of Sri Lankan hospitality and the warmth of its people, inviting everyone to savor the unique taste of this iconic snack.

Sri Lankan fish buns
Ingredients
Filling
- 500 g potatoes
- 1 onion chopped
- 1 can tuna or mackerel
- ½ tsp salt and more to taste
- ¼ tsp turmeric powder
- 1-2 green chilies (optional)
Dough
- 450 g all purpose flour
- 245 g lukewarm milk
- 1 egg
- 22 g sugar
- 7 g instant dry yeast
- 20 g butter soft
- 9 g salt
For the egg wash
- 1 egg yolk
- 1 tsp milk
Instructions
Making the filling
- Peel and quarter the potatoes. Boil them in salted water until tender, then let them cool. Trensfer to a bowl.
- Chop the onions and add them to the potatoes.
- Add all the ingredients for the filling and mix the mixture by hand. Ensure the potatoes are mashed during the mixing process.
- Taste the filling and season with salt according to your preference.
The dough
- In a bowl, mix the warm milk, sugar and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, add butter, egg, flour and salt to the milk. Mix everthing together. Use a hand mixer with dough hooks and knead the dough for 8-10 minutes.
- Sprinkle dough with some oil, cover with a damp cloth and let the dough rise for about 1 hour or until it doubles in size.
- Preheat your oven to 215°C. Punch down the risen dough and divide it into equal portions. Roll each portion into a ball and flatten it into a small disc. Place a spoonful of the fish filling in the center of each disc. Seal the edges to form a triangular bun, ensuring the filling is completely enclosed. (watch my video)
- Keep all the dough pieces always covered so they wouldn´t dry out. Mix egg yolk and milk together and brush on the buns.
- Bake for 12-15minutes until they´re golden on the top.
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