Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
chi8@quads.uchicago.edu (Eugenia)
Vegetarian FishIngredients (use vegan versions): 2 pieces of bean curd pockets
3 oz of golden mushrooms
3 oz of water chestnuts
1 sheet of purple seaweed
1 sheet of bean curd skin
1 tablespoon flour
1 tablespoon water
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg substitute
Directions:Mix flour and water into a smooth batter. Mince bean curd pockets and water chestnuts. Wash the golden mushrooms, trim off the ends and mince. Mix the minced ingredients with cornstarch, salt, pepper, and egg substitute until well blended. This is the filling. (any sort of bean curd can be subst.)
Place the purple seaweed on top of bean curd skin, then place the filling on top of the purple seaweed. Roll into a 10X6 cm rectangular block. Seal tightly with batter.
Steam 10 minutes over high heat.
Please suggest where I might buy purple seaweed?
ssmac@conncoll.eduArchived comment by: suzanne
umm, with all that stuff, id rather just skip the fish
Archived comment by: cici
All seaweeds can be purchased at Asian groceries. Some health food stores carry them too (but they are usually more expensive). I had this fish served at an Asian vegetarian resturant, and believe me, it is absolutely delicious and worth the effort of preparation. It really looks like, and has the texture of fish.
Archived comment by:
rjabower@tmcpop.tmc.tulane.edu
Can anyone suggest something to use in this recipe besides mushrooms as I am allergic?
Archived comment by: lea
im a bit confused. what are bean curd pockets? is it a special sort of tofu? also what would be the amount, exactly(in ounces)? thanks
Archived comment by: sherrila
one more question... the end of the recipe instructs us to seal the edge wit batter... what batter? i didn't note anything included in the recipe that looked like batter? sorry for all the questions...this sounds like such a fascinating recipe, that i cannot help but be intrigued. id like to get it just right....
Archived comment by: sherrila
I would like to try this recipe , but if its tofu just say so. Also, are the golden mushrooms canned or fresh. I would rather use fresh mushrooms unless there is a difference. Thanks
Archived comment by: paulette
bean curd is made from the skin that forms on top of boiling soy milk. it can be bought in a soft form as bean curd sheets or dried as dried bean curd sheets and dried bean curd pockets (which look like icicles). they have to be soaked to soften, the dried bean curd sheets very briefly in luke warm water, the dried bean curd pockets longer in hotter water, and i recommend rinsing the soft bean curd sheets in warm water as they have a strange taste otherwise. bean curd makes a fantastic meat replacer , i myself do a mock chicken which has fooled meat munchers and my dog! maybe i will post it one day hmmmm? this may sound tricky but i reackon this recipe for fish will be the dogs dangly bits, will let u know when i try it.
Archived comment by: grimreefers
forgot to say you can buy the beancurd from chinese supermarkets in the uk and whatever the equivalent is elsewhere
Archived comment by: grimreefers
