Transform enoki mushrooms and seaweed into tasty Vegan 'Fish' with this simple plant-based hack! The realistic texture of the mushrooms combined with a flavorful sauce makes it a perfect snack or side dish with rice.
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As Lunar New Year approaches, it's a tradition in many Asian countries to consume fish for luck and prosperity. This got me pondering: What culinary delights do vegans indulge in during this festive period? This curiosity inspired me to devise a straightforward plant-based 'fish' alternative featuring enoki mushrooms. For more Lunar New Year recipes, check out this roundup blog post!
I picked up the technique of enveloping enoki mushrooms in seaweed sheets from various Vietnamese eateries. The result is a flavorful and harmonious dish, perfect as a snack or side!
For more similar recipes, check out Vegan Fish Sauce Wings, Vegan Sushi Bake, and Vegan Fish Cakes.
Ingredients
- 3 bunches of 200g mushrooms
- 6 seaweed sheets
- 50g corn starch
- ΒΌ teaspoon salt
- Black pepper (to taste)
- Chopped scallions (for topping)
Sauce:
- 2 tablespoon soy sauce
- 2 tablespoon water
- 1 teaspoon each minced garlic and chili
Instructions
Wash the enoki mushrooms and cut off the roots. Divide them into thick bunches.
Lay out the seaweed sheets on a clean surface.
Wrap each bunch in seaweed like a sushi roll and seal with a bit of water. Chop the seaweed roll into thin slices. Hold the smaller end as you cut to avoid breaking the rolls.
In a bowl, mix the corn starch, salt and pepper.
Coat the mushrooms with the corn starch mixture.
Heat oil in a pan on medium heat.
Fry the coated mushroom rolls until they turn golden brown on both sides.
Remove the 'fish' from the pan and set aside.
In the same pan, stir-fry the minced garlic and chili until fragrant.
Add the soy sauce and water to the pan, creating a flavorful sauce.
Return the 'fish' to the pan and simmer in the sauce for a few minutes, flipping occasionally.
Garnish with chopped scallions.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Printπ Recipe
Vegan 'Fish' (from enoki mushrooms)
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
Transform enoki mushrooms and seaweed into tasty Vegan 'Fish' with this simple plant-based hack! The realistic texture of the mushrooms combined with a flavorful sauce makes it a perfect snack or side dish with rice.
Ingredients
- 3 bunches of 200g mushrooms
- 6 seaweed sheets
- 50g corn starch
- ΒΌ tsp salt
- Black pepper (to taste)
- Chopped scallions (for topping)
Sauce:
- 2 tbsp soy sauce
- 2 tbsp water
- 1 tsp each minced garlic and chili
Instructions
- Wash the enoki mushrooms and cut off the roots. Divide them into thick bunches.
- Lay out the seaweed sheets on a clean surface.
- Wrap each bunch in seaweed like a sushi roll and seal with a bit of water. Chop the seaweed roll into thin slices. Hold the smaller end as you cut to avoid breaking the rolls.
- In a bowl, mix the corn starch, salt and pepper.Β
- Coat the mushrooms with the corn starch mixture.
- Heat oil in a pan on medium heat.Β
- Fry the coated mushroom rolls until they turn golden brown on both sides.
- Remove the 'fish' from the pan and set aside.
- In the same pan, stir-fry the minced garlic and chili until fragrant.
- Add the soy sauce and water to the pan, creating a flavorful sauce.
- Return the 'fish' to the pan and simmer in the sauce for a few minutes, flipping occasionally.
- Garnish with chopped scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Method: frying
- Cuisine: Vietnamese-inspired
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