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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Thai 'Fish' Recipe
Debbie
507 posts
Jan 26, 2005
8:15 AM
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Divine Fried Fish (Vegetarian Thai Style)
Created by Yongkie and Pokie
1 Vegetarian Fish, deep fry. Set aside and put it on a hot plate
Note: I usually don't deep fry the fish but pan fry it with a 1/2 to 1 T oil in a shallow non-stick pan - Debbie.
Sauce Mixture:
2 tbsp Maggi sauce
Note: You may use Bragg's Amino Liquid - Debbie
1 tbsp light soy sauce
½ tbsp dark soy sauce
1 tbsp white vinegar
1 ½ tbsp fresh limejuice
3 tbsp granulated sugar
½ tsp cornstarch for thickening agent
Combine these together in a bowl.
2 tbsp chopped fine garlic
2 tbsp chopped fine Jalapeno – add more for spicier or less for less spicy
Basil – plenty Note: about 1 cup packed - Debbie
Red bell pepper and green bell pepper
Dried chili pepper to taste
How to make the sauce:
In a hot wok, put olive oil, then add Jalapeno, match sticks of red bell pepper and green bell pepper, and add garlic and basil. Please make sure that the garlic is NOT overdone. Add the sauce mixture. Cook for a minute. Pour the sauce over the fried vegetarian fish.
You can buy the vegetarian fish in the Asian market. It looks like the picture above.
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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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Bryanna
Owner/Moderator
758 posts
Jan 26, 2005
8:35 AM
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Looks yummy, buit where did they get the "vegetarian fish"?
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
508 posts
Jan 26, 2005
8:41 AM
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Bryanna,
We can buy the vegetarian fish from the Asian market. Maybe, in Vancouver's Chinatown, they will have it. You should look in the frozen section.
I can get it easily in a chinese market near my house called 99 Ranch Market. This market has many branches in Southern California.
I tried make my own vegetarian fish by myself. It could be done but since I can buy it easily near my house, it is better to buy than make.
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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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Debbie
509 posts
Jan 26, 2005
8:51 AM
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This website has a good picture of the vegetarian fish before it is cooked.
http://veggiemealsonline.com/detProd.asp?ProductCode=F304
For us who used to like seafood, this veg fish is good.
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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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cv
48 posts
Jan 26, 2005
9:12 AM
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Thanks for the veggie fish info, Debbie. I'll have to look for it here. It looks wonderful!
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Linda
273 posts
Jan 26, 2005
9:38 AM
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Thanks, Deb!
Bryanna, I find some at the Adventist markets in the frozen section.
The best ones, though, have been in the Asian markets. Remember I made your Cioppino? I used 3 different fish. They have good shrimp, scallops, crab, and lobster too.
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Debbie
510 posts
Jan 26, 2005
9:51 AM
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Linda,
Bryanna has cioppino recipe? Please post it, please. I used to like this dish.
You are right, the Asian markets have better vege fish. In fact, I only like the 'fishes' and 'ham' from Asian markets in buying mock meat products. The other 'fish' that I like is the 'fish fillet' called Vegetarian Tuna/haddock fillet and the 'salmon' from the frozen section of Asian market. I don't like the other mock seafood such as crabs, shrimp, etc.
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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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Linda
274 posts
Jan 26, 2005
11:53 AM
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~ BRYANNA, I hope it's okay to post this! You gave me this almost 3 years ago! ~
Debbie, I made both of these and they were both awesome! I did like one better than the other,but I can't remember which! Either one, though, will make you happy. I had *really* good vegan fish so that helped; but the soup itself is yummy without it!
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BRYANNA’S “IN PROGRESS” LIGURIAN CIUPPIN (VEGAN “SEAFOOD” STEW)
This is less tomatoey than the San Francisco version.
SOFRITO (aromatics):
2 onions, minced
1 celery rib, minced
1 small carrot, chopped
2 cloves garlic, minced
2/3 c. chopped flat-leafed parsley (Italian parsley, NOT cilantro!)
up to 1/4 c. extra-virgin olive oil
Saute this until the onions are soft and translucent.
Add:
a heaping 1 T. light miso
4 large ripe tomatoes, chopped
Cook 10 minutes.
Add:
1-1 and 1/2 c. dry white wine
OPTIONAL: a bay leaf
OPTIONAL: 1/3 c. chopped fresh basil
Cook on high heat 5 minutes.
Now add 2-4 c. water OR vegetable stock with a large piece of kombu seaweed. Cook about 20 minutes. Remove kombu. Now add:
A combination of whatever on this list is available to you to make a stew-like concoction:
Vegetarian “shrimp”, “scallops’ “crab”, etc.
Squares of red bell pepper
Chunks of fried or frozen tofu
Chunks of fried tempeh
Chunks of cooked potato
Chunks of cooked salsify root (called “oyster plant”) or parsnip
Oyster mushrooms or other mushrooms
Chunks of steamed fennel root
Artichoke hearts (frozen or canned in water)
Add salt and pepper to taste. If it doesn’t taste “seafoody” enough , try adding dulse or nori flakes, or kelp powder (go easy on the kelp powder—it can be overwhelming).
Ladle into bowls and serve with garlic bread.
BRYANNA’S “IN PROGRESS” VEGAN SAN FRANCISCO-STYLE CIOPPINO (“SEAFOOD STEW”)
SOFRITO (aromatics):
1 large onion, minced
1 large green bell pepper, seeded and chopped
OPTIONAL; 1 celery rib or some fennel stem and fronds, minced
2-5 cloves garlic, minced
1/3 c. chopped flat-leafed parsley (Italian parsley, NOT cilantro!)
1/4 c. extra-virgin olive oil
Saute this until the onions are soft and translucent.
Add:
15 oz. Tomato sauce
28 oz. Diced tomatoes and juice
1 c. dry red or white wine
1 c. vegetable stock with a large piece of kombu seaweed
1 bay leaf
1 tsp. dried basil
1/2 tsp. dried oregano
Simmer 20 minutes. Remove kombu. Now add:
A combination of whatever on this list is available to you to make a stew-like concoction:
Vegetarian “shrimp”, “scallops’ “crab”, etc.
Squares of red bell pepper
Chunks of fried or frozen tofu
Chunks of fried tempeh
Chunks of cooked potato
Chunks of cooked salsify root (called “oyster plant”) or parsnip
Oyster mushrooms or other mushrooms
Chunks of steamed fennel root
Artichoke hearts (frozen or canned in water)
Add salt and pepper to taste. If it doesn’t taste “seafoody” enough , try adding dulse or nori flakes, or kelp powder (go easy on the kelp powder—it can be overwhelming).
Ladle into bowls and serve with garlic bread.
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Bryanna
Owner/Moderator
759 posts
Jan 26, 2005
1:01 PM
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I guess I am going to have to visit West Best Vegetarian in Vancouver next time I go-- they have all sorts of vegan "seafoods", too.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
511 posts
Jan 26, 2005
2:30 PM
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Thanks so much Linda! I will try the tomatoey one first. Looks good!
Yes, I made soup with konbu before.
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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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