4 Simple and Delicious Ways to Make Tasty Vegetarian Fish for the Family

Prepare the banana flower

After buying the banana flower, remove all the old petals on the outside and soak it in a mixture of diluted lemon juice for about 30 minutes.

After soaking, place a pot on the stove, add 200ml of water to the pot and bring to a boil. When the water boils, add the soaked banana flower and boil for about 10 – 15 minutes on high heat until the banana flower is slightly soft.

Next, place the boiled banana flower into a bowl of cold water and soak for about 15 minutes, then use a knife to cut the banana flower into bite-sized pieces, and drain the water.

Prepare the frying batter

Add 50gr of crispy frying flour into a pot containing 100gr of rice flour. Next, add 1/2 teaspoon of ground pepper, 1 teaspoon of sugar, and 1/2 teaspoon of monosodium glutamate into the pot, and mix well to combine the ingredients.

Then, slowly add water to the mixed flour. Add water until it forms a thin, smooth batter that is not too dry and has a sticky consistency.

Coating with batter

First, place all the prepared banana blossoms into the bowl of batter, mixing the banana blossoms and batter so that the batter coats evenly, covering the entire piece of banana blossom. Next, use scissors to cut 2 pieces of dried seaweed into small pieces and add them to the prepared batter, mixing the ingredients thoroughly.

Making the dipping sauce

Add 1 finely chopped chili, 4 minced garlic cloves, and 1/3 teaspoon of MSG into a bowl.

Next, add 1 tablespoon of sugar and squeeze the juice of 2 calamondins into the bowl. Mix all the ingredients well.

Then, add 4 tablespoons of water and 3 tablespoons of vegetarian fish sauce into the bowl, stirring well to combine.

Fried Fish

Put a pan on the stove and add 50ml of cooking oil into the pot. When the oil is hot, add the banana flower coated in batter and fry over medium heat.

Fry for about 15 minutes until both sides of the banana flower coated in batter are golden brown, then remove and drain the oil.

Final Product

The crispy vegetarian fish has an attractive golden appearance, a crunchy batter, and the banana flower is sweet and tender. Dipping it in the sweet and sour fish sauce you made and eating it with various fresh vegetables ensures it’s incredibly delicious.

Grinding and Mixing the Vegetarian Hem

The vegetarian hem you bought should be cut into small pieces with a knife. Then, put the hem into a blender, blend at high speed for about 2 minutes until the vegetarian hem becomes smooth.

Next, place the vegetarian hem into a bowl. Start seasoning with 2 tablespoons of cooking oil, 1 tablespoon of dried garlic, and 1 tablespoon of ground pepper into the vegetarian hem, mixing well so that the ingredients are evenly absorbed.

Then, add 80g of cornstarch and mix the mixture evenly before gradually adding 100ml of filtered water into the vegetarian hem mixture. While adding water, use your hands to mix well until the vegetarian hem forms a soft and slightly sticky mass.

Shaping the Vegetarian Fish

Place the prepared vegetarian hem mixture in the center of a sheet of dried seaweed. Then use a rolling pin to spread the vegetarian hem evenly.

Next, slowly roll the seaweed tightly so that the vegetarian hem sticks firmly to the seaweed.

After rolling the vegetarian hem into long rolls, continue to wrap it with an additional layer of plastic wrap.

Finally, use a knife to cut the seaweed rolls with vegetarian hem into bite-sized pieces, completing the shape of the vegetarian fish.

Making the braising sauce

Put 15ml of vegetarian fish sauce into a clean bowl. Then add 5ml of soy sauce and 1 tablespoon of sugar into the bowl, stir well.

Braiding the fish

Place a pan on the stove, add the vegetarian fish. Then, pour 2 tablespoons of coloring sauce and add all the braising sauce you just made into the pan with the vegetarian fish.

Start braising the fish over medium heat for about 20 – 30 minutes until the braising sauce starts to boil, the vegetarian fish is soft, then add chili and turn off the heat.

Final Product

Vegetarian fish braised with pepper has an irresistible appealing appearance and a fragrant aroma. The vegetarian fish is tender and infused with flavor, and the rich braising sauce stimulates the taste buds, along with a slight spicy kick from the chili that will leave you craving for more. This dish paired with hot rice is the best!

Prepare the ingredients

Soak the vegetarian ribs in cold water for about 60 minutes. After soaking, rinse them 3 times with clean water, then chop them finely, squeeze out the water, and put them into a blender.

Blend the ribs at a moderate speed for about 2 – 3 minutes until they are finely ground.

Wash the tofu skin with clean water and let it drain. Place a pot on the stove, add 500ml of water, and bring to a boil.

When the water boils, add the washed tofu skin into the pot and boil over medium heat for about 20 minutes until the tofu skin is soft and falls apart. Turn off the heat, remove it, and let it drain.

Mix the fish cake

Put the blended ribs and boiled tofu skin into a bowl. Then mix well to combine the two ingredients.

Next, season with 1.5 teaspoons of sugar, 1/2 teaspoon of salt, and 2 teaspoons of ground pepper into the bowl, and mix well for all ingredients and spices to absorb into each other.

Shaping

Place a portion of the mixture on a piece of seaweed so that the vegetarian fish mixture spreads evenly across the seaweed.

Next, fold both ends of the seaweed and slowly fold the remaining part together so that the seaweed wraps the filling evenly, completing the shaping.

Steaming the fish

Place the shaped seaweed fish into a steaming pot, cover it, and steam it for 15 minutes until the fish is soft and cooked through.

Finished Product

Steamed fish wrapped in rice paper is soft, fragrant, and has a nutty flavor from the pork ribs and tofu. Steamed fish wrapped in rice paper, served with fresh herbs and dipped in sweet and sour fish sauce will make you fall in love.

Prepare the ingredients

After purchasing, soak the tofu skin in water until it expands and softens. Then, place the tofu skin in a strainer and squeeze out the excess water.

Soak the vegetarian spare ribs in water for 1 – 2 hours until they soften, then rinse them and squeeze out the water. Next, tear the spare ribs into small pieces and grind them finely.

Mix the ingredients

Add the soaked tofu skin and finely ground vegetarian spare ribs into a bowl. Season with 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

Next, mix well so that the ingredients absorb the seasonings.

Roll the vegetarian fish

Place the filling on each slice of seaweed, then slowly fold it so that the seaweed wraps evenly and tightly around the filling.

Steam and fry the vegetarian fish

Put the rolled vegetarian fish into a steaming pot, cover it, and steam on low heat for about 15 minutes.

Then, place a pan with oil on the stove, adjust to low heat, wait for the oil to heat up, then add the seaweed fish to fry briefly to make the outside crispy.

Sweet Tamarind Dipping Sauce

To make the steamed fish wrapped in rice paper more appealing, the dipping sauce is just as important.

You mix the sauce consisting of 200 grams of tamarind pulp with 200 ml of water, 60 ml of vegetarian fish sauce, 300 grams of sugar, and 1 tablespoon of soy sauce, stirring the mixture well.

You put a pan on the stove, sauté 1 tablespoon of cooking oil with 1 tablespoon of minced shallots and 2 chopped chili peppers, then add the above sauce, simmer on low heat for 5 minutes, sprinkle with 1/2 tablespoon of shredded ginger, and then turn off the heat.

Final Product

With just a few simple steps, you have completed a delicious and appealing vegetarian steamed fish dish.