Need help with getting through vegetarian/vegan week?
Here's a fantastic recipe to make your very own vegetarian fish (similar to that served in White Lotus Vegetarian restaurant!
Vegetarian Fish (Recipe can make up to 3 fishes)
• 2 pieces of bean curd pockets (approx 250 g)
• 60 g of enoki mushrooms (optional)
• ¼ cup of dried black eye beans soaked for 3 hrs or overnight (discard soaking water) and boiled in about 2 cups water for 30 minutes and drained.
• 3 pieces of Nori seaweed
• 3 sheets of bean curd skin (Also known as Yuba)
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon flour mixed with 2 tablespoon of water to form a paste
Mince bean curd pockets, black eye beans and optional enoki mushrooms (if using these mushrooms trim off the ends and wash them first) in a food processor (if you don’t have one you can mince the bean curd pockets and mushrooms together with a knife on chopping board but be careful. Mash the beans with a fork and blend them together using a spoon). Mix the minced ingredients with cornstarch, salt and pepper until well blended. This is the filling.
Place the purple seaweed on top of bean curd skin (Cut the bean curd skin so that it is about 2 cm wider in length and width than the seaweed). Place 1/3 of the filling on top of one half of the seaweed and fold over to form a rectangle. Use flour paste batter to seal the bean curd skin. You can repeat the process to make 2 more fish.
Steam each fish for 15 minutes over high heat. When it has cooled down, you can pan fry the fish in 3 tablespoons of sunflower oil (be carful here as the oil may splatter-you could use paper toweling to remove excess moisture from the fish before frying). The fish can be served by cutting some seams into it (i.e slash the service of one side with a knife to allow the filling to absorb the sauce) and pouring a sweet and sour Tamarind sauce over it.
Sweet and Sour Tamarind Sauce.
• One thumb sized piece of tamarind soaked in 1 cup of boiling water for 30 minutes. Press through a sieve to extract the pulp.
• 1 teaspoon of vegetarian Tom Yum Paste
• ½ cup of pineapple juice
• 2 tablespoons of sugar
• ½ tsp salt
• 1 tablespoon cornstarch blended with 2 tablespoons of water into a paste.
• 1 lebanese cucumber peeled, halved and quartered lengthwise and cut into 12 segments.
• 1 tomato cut into chunks.
Combine tamarind pulp, tom yum paste, pineapple juice, sugar and salt and simmer for 5 minutes on low heat. Stir in corn flour paste and cook for 1 minute. Add cucumber and tomato.