|
|
|
VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Fisherman Pasta
Debbie
748 posts
Jun 24, 2005
8:17 AM
|
Hi Bryanna,
We tried the Fisherman Pasta and LOVE it! I use my homemade 'fish'. I pan fried the 'fish' fillet crispy first to make it firmer. I didn't have any frozen 'shrimp' so I just use 'fish' only.
I did use our homegrown plum tomatoes. Yummy! I just cooked the 2 lbs. tomatoes last night and Mitchell just harvested another 2 lbs. of fresh tomatoes last night. Oh boy!
I opened Nonna's cookbook and there they are the recipes with tomatoes in it and you mentioned about the substituting 2 lbs. fresh tomatoes to 28 oz. canned tomatoes. Why didn't I look before? :-)
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
|
Lil Lisa
29 posts
Jun 24, 2005
9:08 AM
|
Hi Debbie,
How did you make your 'fish'? I would like to make this recipe also. Maybe this week...
Thanks,
Rochelle
|
Debbie
749 posts
Jun 24, 2005
11:21 AM
|
Hi Rochelle,
Do you have access to fresh yuba (tofu skin) from Asian market? I made it from fresh yuba grounded in food processor then layer it on top of Japanese nori. Add seasonings to the grounded yuba. You can make fillet (flat) or roll it up like sushi. Steam it and then let it cool.
I am still working with the recipe but have a good luck with fresh yuba.
I am going to experiment with dried yuba. I let you know if this is going to work or not with dried yuba since I know fresh yuba will be hard to find in some areas. I will post the recipe below. You can make fillet or logs (then slice it). With the log you can make it with or without yuba skin (layer nori on top of soaked yuba as the skin).
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 24-Jun-2005 11:31 AM
|
Debbie
750 posts
Jun 24, 2005
11:26 AM
|
"Fish" Fillet or "Fish" Logs
20 oz fresh yuba
2 tsp sugar, optional
4 tsp bouillon mix powder (I used Harvest 2000 Vegetarian Bouillon Mix chicken flavor)
1/2 tsp salt
1-2 tsp kelp granules
4 Tbsp cornstarch
1 Tbsp sesame oil
3 nori sheets
1 large layer dried yuba sheet, soaked in warm water for 30 minutes, optional
Put fresh yuba in a food processor and process about 10 - 20 seconds. Do not process too long. The idea is to chop them to small flakes. Add the rest of the ingredients, excepts the nori and yuba sheet. Mix really well.
'Fish Fillet' (with nori only):
Put 1/3 of the 'fish' mixture on the bottom half of the nori sheet. Press it down with your fingers or a spoon. You need to press and squeeze the filling tightly so it won't fall apart after it is steamed and cooked. I found out that if you wet your hands, the mixture will less likely to stick on your fingers.
Then, fold the other half of the nori over and make sure there is a 1/2 inch overlap to cover the fish (see pictures). Seal the fish using water that is spread over the 1/2 inch overlap and press and squeeze the 'fish' mixture tight together as much as you can. Repeat with the rest of the mixture for each nori sheet.
'Fish Log' (with nori only):
Follow the instruction for the fillet above but you can form the fish into a log shape. To make it round, roll the mixture on top of the nori like making sushi. If the 'fish' mixture comes out of the ends, push it back inside and make the ends as neat as possible. Squeeze tight on the logs and seal with water.
'Fish Log' (with nori and yuba skin):
Put soaked yuba skin on the bottom (you may have to cut the yuba to the same size as the nori). Then, put the nori on top of the yuba sheet. Then put 1/3 of the 'fish' mixture on the bottom half of the sheets. Roll together the yuba sheet, nori, and 'fish' mixture like rolling sushi while squeezing as tight as possible. . If the 'fish' mixture comes out of the ends, push it back inside and make the ends as neat as possible. Squeeze tight on the log. Since the yuba sheet is moist, the logs will seal and stick together pretty well.
Steaming 'Fish Fillet' or 'Fish Log':
Put a few of cabbage leaves or lettuce leaves on your steamer, arrange fillet or logs on top of the leaves. Steam for 20 minutes. Let the fillet or logs throughly cool before transferring it out of the steamer. Put them in the refridgerator to cool off some more for a few hours before cooking it. They freeze well.
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 24-Jun-2005 11:30 AM
|
Lil Lisa
30 posts
Jun 24, 2005
11:38 AM
|
Hi Debbie,
Thanks for the recipes!!! I will check to see if I can get fresh Yuba. I know I can get dried yuba.
I hope to try making it this weekend. Let us know how your experiment works out with the dried yuba. I am very interested.
Thanks,
Rochelle
PS. Do you have room for one more at your table? (Hehehehe) :-)
Last Edited Lil Lisa on 24-Jun-2005 11:38 AM
|
Debbie
751 posts
Jun 24, 2005
1:37 PM
|
Hi Rochelle,
The fresh yuba is sometimes sold in the frozen section in the Asian market but sometimes I see them in the refridgerated section too. I know, it sounds strange but the yuba was fresh to begin with but since the fresh ones would not last long (like tofu) so they freeze it. I bought the fresh ones from the tofu factory and then freeze them. It works for making the 'fish' although they were frozen first.
Yes, I will try it with dried yuba and let you know. I also find out that the nori separates from the filling after they are steamed although it will stick to the filling when it is pan fried since it shrunk. I will try to use the constarch mixed with water to seal the nori to the filling and see what happens.
I have made a few dishes with the homemade 'fish' and was having fun doing the experiments. We have been eating a lot of 'fish' recently. Sure, you can come over and help us eating 'fish' dishes. :-)
----------
Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
|
|
|
