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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
to debbie - about wakame in fish fillet
jtnippon1985
11 posts
Jul 20, 2006
4:49 PM
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fine powder, coarse ground, simply crumbled, or still in small sticks (kinda hard to do it this way...at least thats what i was thinking) ????
Last Edited jtnippon1985 on 20-Jul-2006 4:49 PM
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Debbie
1197 posts
Jul 21, 2006
8:29 AM
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I bought them dried flakes that looks like loose tea. Then I add warm water to reconstitute them. I bought it in Asian market (the Japanese brand). I have bought the dried one like sticks, American brand, and didn't like the texture. The stems are still attached on it and it is hard. I prefer the Japanese brand that looks like loose dried tea.
I haven't seen wakame powder. Is there such a thing?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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jtnippon1985
12 posts
Jul 21, 2006
9:14 AM
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Hi Debbie, thanks for the response, I decided to wing it and went and ended up using these little 1/4 inch slivers of wakame. This fillets turned out great, but are not like the ones I was inititally describing in the other topic. The ones I talked about are commonly called "Vegetarian Fish hams" and can be found in most frozen sections of Asian Markets. The are also very expensive (roughly $9.00 USD for half a pound) and come in either an oval-ish log form which can be cut into steaks, or in individual steaks. Most of the companies that make these are based out of Taiwan. I found one site that makes them (VeggieFarm/VeggieMaster).
Ingredients:
Water, Wheat Protein, Canola Oil, Whey Protein, Textured Soya Protein, Seaweed, Vegetarian Fish Flavour, Brown Sugar, Salt, Sesame Oil, Vegetarian Meat Flavour, Yeast Extract, Pepper, Kombu Powder, Ginger Powder.
You can also go to their website: http://www.vegeking.com/shop101/shop101.buyloud.net/ShopStyle/world101/GoodsDescr9fff.html?category_id=96&parent_id=72&prod_id=6-1463274112-7
I was going to try making another go at replicating the commercial fish-steak, this time playing with the ingredients listed (outside of the whey protein, I think I'm going to use soy isolate protein, or maybe soy/chickpea flour) If anyone else wants to try at this as well, please do, because I am very new at creating mock-meats so I don't have the technique or expertise of making these kinds of things quite yet.
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Debbie
1198 posts
Jul 21, 2006
10:59 AM
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Glad you like it! Yes, it is not like what you mentioned in the earlier post. There are 2 kind of vege fish in frozen section in Asian markets: the ones that I made a recipe of with yuba and the fish steak, the oval one like you mentioned. I know what you mean by the fish steaks. Yes, they are expensive. It is $11 in my area. I bought them and use them too. The veg. restaurants in my areas use these fish steaks too and they only give 4 or 5 pieces per dish because of the price, I think. I had email discussions about veg. fish steak with Bryanna but none of us came up with the recipe yet.
I wanted to make the recipe of fish steak with the combination of tofu, yuba, vital wheat gluten and soy flour but just don't have the time yet. The yuba will create flakes in the fish, I think. I mentioned this to Bryanna already. She thinks it is a great idea and who knows she will have time to play in the kitchen and invent one. I have a full time demanding job right now and take care of my aging mom.
I have no idea how to make it oval. I was thinking that I can make a loaf first and bake it in a clay oven. Then after it is done wrap it in the nori, glue it with the cornstarch mixture, and steam it. After it cools it should stick to the loaf I think.
I also have a plan to make salmon loaf with yuba in it. I thought about adding yuba in Bryanna's salmon recipe which tastes great already. Have you ever found vegan salmon in Asian market? It tastes great.
BTW, the nori fish is good pan fried. I like crispy nori skin after it is fried.
If you succeed in making the fish steak, please share and submit it to reader's recipe. I will benefit from it. :-) Val and Julie (vegan feasters) also like veg. fish and seafood. They will benefit too.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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