The plant-based fish fingers is savoury. The key ingredients for this cuisine include tofu, potato, seaweed and some seasonings. Besides, the final step is to solidify the shape with cake flour when it is deeply fried. What a mouth-watering fish fingers in the dinner!
Ingredients (serves 2-3 people)
- Hard tofu – 400g
- Seaweed slice – 5 g
- Potato – 1 piece
- Oyster king mushroom (big) – 1 piece
- Corn flour – 5 teaspoons (for marinating the plant-based fish meat)
- Soya sauce – 2 teaspoons (for frying oyster king mushroom)
- Mirin – 2 teaspoons (for frying oyster king mushroom)
- Pepper – 1/2 teaspoon (for frying oyster king mushroom)
- Pepper – 1/2 teaspoon (for marinating the plant-based fish meat)
- Sesame oil – 1 teaspoon (for marinating the plant-based fish meat)
- Mushroom powder – 1 teaspoon
- Olive oil – 5 tablespoons
- Cake flour – 50 g
- Basil leaves – several pieces (for decorating)
Direction
- Slice potato. Steam them for 25 minutes. Afterwards, mash it.
- Mince seaweed and oyster king mushroom respectively
- Heat 1 teaspoon of olive oil in the deep fry pan
- Quickly fry the minced oyster king mushroom and add mushroom powder, soya sauce and mirin into it for 3 minutes.
- Remove excessive water of tofu. Mash the hard tofu in a big bowl. Add minced seaweed, potato mash, minced oyster king mushroom, sesame oil, corn flour and pepper. Mix them.
- Divide 15 portion. Shape each portion into rectangle shape. Put the rectangle meat on the cake flour to make every surface covered by the cake flour.
- Heat 4 tablespoons of olive oil in a deep fry pan.
- Deep fry them one by one with medium fire, until it becomes golden yellow.
- Sprinkle some pepper on top. Put some basil leaves aside.
