Vegan Fish
Vegans often seem to have a substitute for beef and chicken but rarely for fish. But with the help of some seaweed (or nori) sheets to impart that fishy, umami flavour, this plant-based fish meat can now be enjoyed by vegans. Here's a vegan fish recipe for you to try.
Equipment
- Blender
- Pot
- Steamer
Ingredients
- 400 g firm tofu excess water removed
- 4-5 water chestnuts washed and peeled
- 7-8 shiitake mushrooms stem discarded
- 1 tbsp dried seaweed powder
- 1/4 tsp garlic powder
- 1 tbsp brown sugar
- 1/4 tsp white pepper
- 1/2 tsp salt
- 2 tbsp cornstarch
- 3 bean curd sheets
- 3 roasted seaweed sheets
- Cornstarch for coating
- Oil for frying
- 1 tbsp floor mixed with 3 tbsp water
Instructions
- Blend the tofu, water chestnuts, shiitake mushrooms and seasoning into a food processor. Pulse until all the ingredients are completely mixed and smooth. Set aside
- Place the tofu mixture into the bowl. Mix in 2 tbsp of cornstarch and mix well.
- Place the bean curd sheet on the clean surface. Rehydrate the bean curd sheet with water. Then, place the seaweed sheets on the bean curd sheet.
- Spread the tofu mixture onto the seaweed sheet. Apply a thin layer of the slurry at the end of the bean curd sheet (it helps to secure the roll)
- Gently roll to cover the filling till you reach the end and ensure both ends are folded inside to secure the roll.
- Bring a pot of water to a boil and steam the vegan fish about 30 minutes. Remove from the heat and let it cool at room temperature.
- Cut the vegan fish into your desired size and shallow fry the vegan fish till browned and set aside.
Share your recipeContribute your own recipes!