Recipes The “Not” FISH recipe 5 months ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Potato Cutlets December 24, 2021 New Recipe: Sausage and egg muffin that’s better than the takeaway? Here’s how to do it at home admin February 26, 2021 New Recipe: Recipe: Peach cobbler | Stuff.co.nz admin March 13, 2022 New Recipe: SPATCHCOCK Roasted Cornish Hen with vegetables Recipe: | Sofia’s Passion for Cooking admin March 3, 2022 New Recipe: Country Cooking with Lou Ann: Blueberry Muffins admin April 23, 2021 New Recipe: Lemony joy with these Italian Easter biscuits admin April 6, 2022 About The Author More from this Author 2 Comments LeBaldHater January 5, 2022 hmmm Reply Veganisyum January 5, 2022 You will not believe how realistic this seitan fish tastes! I experimented with it for some time and now i’m proud to show you how it’s made. Even if you’re not vegan, i recommend trying it, it’s actually very tasty! I made an instructional video to show how to shape the seitan, [Video link from here](https://youtu.be/5sXaKQUuvag) **”Fish” seitan ingredients:** – 400g Firm tofu – 4-6 tbsp ‘seawater’ (1 tbsp kelp + 1 seaweed sheet steeped in 1/2 cup of hot water) – 1/2 tsp salt – 1/4 tsp cumin powder – 1/2 tsp lemon salt or citric acid – 1/4 tsp garlic powder – 1/2 tsp white vinegar – 2 tbsp oil – 2 tbsp egg replacement – 1 cup VWG ‘vital wheat gluten’ **Marinade:** – 3-4 cloves of garlic – 1 tsp white vinegar – 1 tsp cumin powder – 1/2 tsp salt – The remaining seawater – A generous squeeze of lemon **Directions:** 1. Steep the seawater ingredients in a cup for a couple of hours or over night. 2. Add all the seitan ingredients to a food processor except the vital wheat gluten. 3. Run the food processor at high for a couple of minutes till all ingredients are broken into a smooth paste. 4. Add the VWG and run the processor again until the seitan come together as a ball. 5. Add few seawater spoons if the seitan dough is not coming together. 6. keep 100g in the food processor and divide the remaining dough into 3 rectangular 1cm thick shapes. 7. Add the seaweed and kelp to the 100g dough and run the food processor again untill you get a green fishy dough. 8. Shape the green dough into 12 sticks and add 4 sticks to each rectangle as shown in the video. 9. Steam for 35 min wrapped in parchment paper and aluminum foil then remove the foil and steam for 5 min (total 40 min) 10. Cut each triangle into 4 fish tail shapes and marinate for 2 hours or over night. 11. Add wet rice paper and seaweed sheets as skin. 12. Bake for 30min at 200c degrees or fry in oil for 2 to 3 min. **Note:** ‘seawater’ is referred to the strained water of the steeped kelp and seaweed. keep it covered while marinating and while baked so it doesn’t dry out. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.