How to Make Delicious and Attractive Vegetarian Mackerel That Anyone Can Do

How to prepare vegetarian mackerel

• 1

  Prepare the tofu and tofu skin

  First, we will boil the fresh tofu skin in boiling water for 15 – 20 minutes.

  After boiling, you will use scissors to cut the tofu skin into small pieces. Next, use the cloth bag to place the tofu skin and white tofu together to squeeze out the excess water. At this stage, we should squeeze thoroughly so that the mixture of tofu skin and white tofu is completely dry.

  

  
• 2

  Mixing “fish meat”

  After we have added the dry tofu skin mixture and the firm white tofu into a bowl. Next, you will season with the prepared spices: 2 teaspoons of sugar, 1 teaspoon of vegetarian seasoning, 1 teaspoon of dried chili, and 30g of flour.

  Once we have added the spices to the mixture above, you will mix them together until you feel the “fish meat” is chewy and smooth.

  Tip: If we like the vegetarian mackerel to have distinct layers of “meat,” you can add vegetarian ham. To enhance the flavor and aroma, you can also add seaweed for soup and mix the mixture well.

  

  

  
• 3

  Shaping

  First, we will take 2 sheets of sushi nori and place them next to each other so that the shiny side is on the outside and the rough side is on the inside.

  Next, you just need to put the “fish meat” on top and roll it up. When rolling, we must press the filling tightly so that the fish does not fall apart when steaming, helping the meat to be firmer.

  After rolling the seaweed, use aluminum foil or banana leaves to wrap it according to the shape of the rolled seaweed. Wrap it tightly and seal both ends to ensure that it retains the desired shape during steaming and the filling will be firmer, resembling a piece of fish when cut.

  Tip: You can slightly bend one end to make the seaweed roll look more like a piece of fish.

  

  

  
• 4

  Steaming the fish

  Prepare a pot of boiling water with a steaming rack and place the fish roll in to steam for 30 minutes on high heat. After 30 minutes, we will take the steamed fish out and let it cool completely.

  After cooling the fish, you will cut the fish roll into round slices.

  Note: Let the fish cool completely before cutting; if cut immediately, the fish meat will be crushed.

  

  

  
• 5

  Frying the fish

  Prepare a hot pan of oil and add the sliced fish to fry. Before frying, we should make a small hole in the fish slice to resemble a real fish fillet.

  After frying until golden, we can serve immediately.

  Tip: Frying the fish will help preserve it for a longer time.

  

  
• 6

  Finished product

  The vegetarian mackerel after being fried to a golden color will have a characteristic fragrant taste and chewy deliciousness. We can eat this dish with rice and dip it in a little sweet fish sauce to enhance the flavor. The mackerel is chewy and delicious with a soybean aroma and extremely eye-catching, appealing shape.

  You can also take it to prepare other dishes such as braised vegetarian mackerel with eggplant or pepper, both of which are very delicious and go well with rice.

  To preserve, put the portion of fish into an airtight container, then place it in the refrigerator’s cool compartment, and it can be used within a week to 10 days.