Yield – 8 Buns

Prep Time – 35 mins Baking time – 35 mins

Cooking time – 12 mins Resting time – 115 mins

If you’ve ever stepped into a bakery or local café in Sri Lanka, chances are you’ve seen—or tasted—a golden, triangle-shaped fish bun. Known locally as maalu paan, this savory delight is a beloved staple for breakfast, teatime, or a quick snack on the go. Soft, fluffy bread encases a flavorful filling made with tuna, potatoes, onions, and a blend of classic Sri Lankan spices. It’s comfort food, street food, and childhood nostalgia all in one bite.

Traditionally, the filling is made with either canned or boiled tuna. Canned tuna is a popular choice today because it’s quick, affordable, and ideal for making large batches, perfect for busy mornings or prepping ahead for gatherings. But no matter which version you use, the result is always delicious.

In Sri Lanka, we have a whole range of savory buns—from vegetable and sausage buns to soy meat and egg buns. Each one has its distinctive shape, so you can spot what’s inside without a second guess. The fish bun’s signature triangle shape makes it easy to recognize (and hard to resist).

Whether you’re making these for a leisurely weekend snack, packing them up for a picnic, or serving them at a party, fish buns are always a hit. Pair them with a hot cup of Ceylon tea and you’ve got a match made in heaven.

This recipe does take a bit of time—mostly for proofing the dough—but the reward is worth it. If you give it a try, I’d love to hear how it turned out. Tag me or drop a comment—I’m always excited to see your creations!

What do you need:

1/2 cup milk, warm (120˚F)
1 teaspoon white sugar
1 teaspoon active dry yeast
3/4 teaspoon fine sea salt
2 cups all-purpose flour
1/2 cup warm water
2 1/2 tablespoons salted butter, divided
2 cups potato-fish filling
1 egg yolk

Let’s make it:

Add milk, sugar, and yeast to a bowl and mix them.
Cover it with a tea towel or a lid and rest it for 10 minutes for fermentation.
When you see the bubbles and froth on the top of the milk, it’s good to go.
Add flour in a separate bowl and make a well/hole in the center, and pour the fermented milk and salt.
Gently mix it by adding the warm water to make a sticky dough.
Add 1 tablespoon of butter and knead the dough for about 5 minutes until it becomes soft, glossy, and non-sticky.
Apply 1/2 tablespoon of butter on the dough surface and place it in the bowl.
Cover the bowl with a wet tea towel and rest in a warm place for about 60 minutes.
In the meantime, make the filling and divide it into 8 equal portions.
When the dough doubles in size, remove the tea towel and punch in the center of the dough to remove air from it.
Make a roll from the dough and divide it into 8 equal portions.
Take a portion and make it into a ball; one ball weighs about 75 g. Repeat it for others as well.
Keep the balls on a tray, cover with a tea towel, and let them rest.
After 15 minutes, take a dough ball and flatten it into a Roti with your hand, and the diameter is about 10 – 12 cm.
Apply some water on the perimeter of the circle.
Place 1 portion of the filling mix in the center of the flat dough.
Take one edge of the dough and fold it towards the center, so that half of the filling will cover it.
Repeat the same for the other side and form a cone-like formation.
Close the last open end in the same way to form the triangle shape of the fish bun.
Use the same procedure to shape other fish buns.
Keep them on a tray with some space in between and cover them again with a tea towel and rest for another 15 minutes for the final rise.
Brush the surface with the egg yolk and bake at 350˚F for 30 – 35 minutes until golden brown.
Apply the last tablespoon of butter on the surface of each fish bun.
Rest the fish bun for about 15 minutes by covering it with a tea towel before serving.

Tips for you:

Use warm milk (that you can touch) for the dough for quick yeast fermentation.
Don’t add salt directly to yeast, as it’s unfavorable for their growth.
Press the dough with your finger; if the dough is bouncy and returns to its original position after pressing, it’s ready for resting.
If you’re making the dough in cold weather or winter, you can use the oven after warming it slightly for a couple of minutes to proof the dough for 60 minutes.
Before you fold the edges to make the triangle, roughly divide the perimeter into three equal portions. (Just estimate the lengths)
Application of butter after baking will make soft fish buns and will add extra flavor.
Final resting just before serving is important, as it will again help soften the buns.

Make-ahead info:

Preheat the oven for 5 – 10 minutes at 350˚F before baking.
These fish buns can be stored in the fridge for 2 – 3 days and warmed up in the microwave or oven for a few minutes before serving. I bet it will not last that long.