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
Units
Scale
- 3 bunches of 200g mushrooms
- 6 seaweed sheets
- 50g corn starch
- 1/4 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Method: frying
- Cuisine: Vietnamese-inspired