Vegetarian Fish
Is it even possible? Well, we even made the skin! If you have a good egg substitute you can even make this vegan.
Ingredients
Ingredients:
- 2 fresh or frozen bean curd skins if frozen, defrost
- 2 nori sheets
Filling:
- 6 oz dried bean curd skin broken into small pieces
- 8 oz can enoki minced
- 4 oz can water chestnuts chopped (Optional. This will give the fish a crunch, which will make the texture different from real fish, but nice in a different way)
- 1 block firm tofu drained, crumbled, and as much water squeezed out of it, as possible
- 1 egg beaten
- 1 T nori komi seaweed sesame seed furikake
- 1 T sea salt
- 1 t pepper
Paste:
- 1 T flour
- 1 T water
Instructions
Instructions:
- Prepare the ingredients as described in the Ingredients list above.
- Rehydrate the dried bean curd skin by soaking in boiling water for 1 hour.
- Drain and chop into smaller pieces, approximately 1 square inch in size
- Mix the Filling ingredients (including the rehydrated bean curd skin and squeezed tofu) together in a large bowl until well blended. Mix the Paste in a small bowl.
- Place the fresh or defrosted bean curd skin on a large cutting board.
- Place the nori on top of it and cut it into the shape of a fish.
- Place the mixed Filling on top of the nori.
- Cut excess bean curd skin away as needed to fold the skin over without having to wrap it around the back.
- Wrap the remaining bean curd skin around the fish like a Christmas present. Seal tightly with the Paste.
- Steam the fish for 30 minutes. Allow to cool.
- Make diagonal slashes at 1 cm intervals halfway into the fish.
- Deep fry the fish until golden brown (pan frying it in a lot of oil and flipping it works too, that's what we did. just be careful about splattering hot oil).