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Vegan fish recipe

Watch the video to see detailed instructions

Vegan fish recipe

"Fish" seitan ingredients:
  • 400 g Firm tofu
  • 4-6 tbsp 'seawater' (1 tbsp kelp + 1 seaweed sheet steeped in 1/2 cup of hot water)
  • 1/2 tsp salt
  • 1/4 tsp cumin powder
  • 1/2 tsp lemon salt or citric acid
  • 1/4 tsp garlic powder
  • 1/2 tsp white vinegar
  • 2 tbsp oil
  • 2 tbsp egg replacement
  • 1 cup VWG 'vital wheat gluten'
  •  Steam for 35 min wrapped in parchment paper and aluminum foil then remove the foil and steam for 5 min (total 40 min) 
Marinade:
  • 3-4 cloves of garlic
  • 1 tsp white vinegar
  • 1 tsp cumin powder
  • 1/2 tsp salt
  • The remaining seawater
  • A generous squeeze of lemon
  •  Bake for 30 min at 200 c degrees or fry
 "Tshhh" sauce: (tshhh is a sound :) watch the video for more info.)
  • Garlic
  • Cumin
  • Chili
  • Lemon
  • Pinch of salt
  • Few spoons of water
Cooking Instructions:
  1. Add kelp granules to a cup of hot water and let it steep for a couple of hours.
  2. Break tofu into large pieces, add 4 tbsp of the sea water we made and strain it first.
  3. Add 1/2 tsp salt, 1/4 tsp cumin powder, 1/2 tsp lemon salt or citric acid, 1/4 tsp garlic powder, 1/2 tsp white vinegar, 2 tbsp oil, and 2 tbsp egg replacement.
  4. Process the mixture in a food processor for a few minutes until the tofu is broken into small pieces.
  5. Add 1 cup of vital wheat gluten to the mixture and process it again. If the dough doesn't come together, add 1 or 2 more tablespoons of sea water.
  6. Transfer the dough to a flat surface and work it a little with your hands.
  7. Take out about 100 g of the dough and put it back in the food processor, then add the soaked seaweed and kelp to it without the water.
  8. Run the food processor again until the seitan and seaweed are combined.
  9. Divide the dough into 3 equal parts and shape them with your hands.
  10. Roll the darker dough into 12 long sticks, each around the same length as the rectangular dough.
  11. Add the darker meat sticks to the center of each triangle of dough and press them well. (check the video)
  12. Wrap all three pieces in parchment paper and steam them for 35-40 minutes.
  13. Cut each seitan dough diagonally and then in half creating 4 similar fish shapes.
  14. Marinate the cut pieces in a brine made of garlic, white vinegar, cumin powder, salt, the remaining sea water, and a generous squeeze of lemon.
  15. Wet rice paper in warm water, lay it flat, put the seaweed over it and squeeze some lemon on top.
  16. Fit around 4 pieces of fish inside the rice paper and seaweed sheet.
  17. Cut around the pieces but leave about half a centimeter from the edges, then add the skin when it's time to cook them.
  18. Once the fish is ready, transfer it to an oven tray or aluminum foil, oil the bottom of the tray, place the fish pieces, top it with the marinate water, lemon and tomato slices.
  19. Cover it with another layer of foil so i doesn't dry out in the oven and cook it for 30 min at 200 c degrees.
  20. To fry the fish, get the pan hot and ready with some oil.
  21. Drizzle some marinating sauce on top of the fish and lay it skin face up.
  22. Fry that for one minute only then flip it to keep the meat tender. Fry the skin side for few minutes until the  skin is crunchy and beautiful.
  23. Right before you take it off the heat, add in the tshhh sauce.
  24. Serve this on top of some sticky rice and tahini sauce. (optional)
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