Vegetarian Mock Fish Fillet

Strange to see people going for mock vegetarian food [such as prawns, cuttlefish, duck meat, mutton etc] when they are on a vegetarian diet. Personally, I don't fancy this kind of food but curious to know what is in the mock food.  Here is a recipe for mock fish fillets which I made when I found out they use 'natural' ingredients.

These mock fish fillets can be pan-fried or deep fried until golden brown served with chilli sauce or use as an ingredient to prepare other vegetarian dishes.  I used these to prepare Vegetarian Achar Fish.

Ingredients

- original recipe from Kuali.com with slight modifications

[makes 10 pieces]

10 pieces wet bean curd [tau pau]

Seasoning - mix together

1/2 tsp each of salt, pepper and 5 spice powder

1/4 tsp each of sugar, ground black pepper and vegetarian msg

1 tsp sesame oil - to rub on tau pau after marinating

1 piece of bean curd sheet [tau puay] - cut into 10 equal pieces [about 9"x9" size]

5 pieces of Nori sheets [about 7"x7" size] - halved

1. Coat wet bean curd with seasoning ingredients.  Leave aside for 30 minutes.
2. Lightly rub sesame oil over the marinated wet bean curd.
3. Place a piece of Nori sheet over the bean curd sheet [tau puay].  Wrap tau pau with nori sheet, then wrap it with bean curd sheet into a rectangle parcel.
4. Place the mock fish fillet in a lightly greased steaming tray and steam over high heat for 10 minutes. Remove and leave aside to cool completely.
5. Prick the steamed fish fillet with a satay stick all over before deep frying until golden brown.
6. Cut fish fillets and serve with chilli sauce or use them for cooking other dishes.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Notes: Visit this site for its Nutritional Facts [here]

I'm linking this post to Cook Your Books #5 Event

 hosted by Joyce of  Kitchen Flavours

I'm also linking this post  to Little Thumbs Up Event - Soy Beans
 organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Mich from Piece of Cake