In many countries, especially Chinese Asian countries like Taiwan and Singapore, you can get mock meat very easily. There are all varieties of mock meat ranging from mock intestines to chick’un drumsticks to fish steaks. Unfortunately, I am on an island in the Philippines during a pandemic so I have to make my own vegan okara fish!
This vegan okara fish uses a small amount of vital wheat gluten to add a firmer texture to the “meat”. This mock meat holds up to deep-frying and stewing, and is perfect for soups and curries. The main “fishy” flavours come from the kala namak, vegan dashi stock powder and the nori sheet. It is tasty but quite neutral. If you can’t find vegan dashi powder, you can use vegan dashi stock instead of non-dairy milk.
I used this vegan okara fish in my Vegan Fish Bee Hoon Noodle (素鱼片米粉).
Ingredients
- Okara Ingredients
Instructions
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Mix all the ingredients under "Okara Ingredients" together, making sure everything is combined well.
- Add the vital wheat gluten and knead into the mix, adding the 30ml of water slowly to get a soft dough.
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Shape the dough however you like, and wrap with nori sheet.
- Wrap the dough in foil and steam for 20 minutes.
- After the mock fish has cooled, you can freeze it whole or sliced.
