There's a whole style of Chinese cuisine that centers around fake meat products. While I can't say it's a favorite style of mine and I don't think vegetarianism should automatically be equated with meat substitutes, I do really enjoy vegan fish.
I prepare this the way I would prepare real fish filets: sear on both sides, then simmer in a combination of water, soy sauce, sugar, ginger, and rice wine. In the last ten seconds, add thinly shredded green onions and toss lightly before plating. The texture of this fake fish is a little stringy and a little chewy, and it actually has a nice savory flavor. The seaweed "skin" is a nice touch.
4 comments:
This fish looks quite interesting. Where would I be able to find and purchase this? Would love to try it. Thanks!
I found it in the frozen food section of our Asian supermarket. I'm sure 99 Ranch has it. It comes in a stack of 10, so it looks like a black cylinder. But a slightly foot-ball shaped cylinder, not a perfectly round one (see the shape in the photo?) I think it's called vegetarian or vegan bass.
Thanks Pei - I will definitely be adding this to the grocery list. Wanted to thank you for all the wonderful ideas you've added to my culinary repertoire and how great it is to read your great insights and tips on Bay Area eating. :)
You're so welcome--thanks for reading! The Bay Area is a great place for food exploration. There's no way I could keep track of it without this blog.
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