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8 October, 2018

How to Make Vegan Fish with Okara

Okara Vegan Fish recipe

Okara, a byproduct of soy milk (and hence tofu) production, is a nutritious ingredient that works well in mock fish and meat recipes. Thus if you have ever wondered how to make vegan fish then this is a good place to start.

This recipe produces a very neutrally flavoured vegan fish that is suitable in recipes with strong surrounding flavour elements. Think curries, bold citrus flavours, and oily fried dishes.

Homemade Vegan Fish with Okara

Vegan fish with okara

When I reference wet okara, I mean okara that has been squeezed by hand in muslin to extract as much soy milk as possible. Because the ratio of liquid to soy waste will vary in this process, I highly recommend weighing your okara and all other ingredients when making this recipe. You can halve the ingredients for a smaller portion.

Ingredients

  • 675 grams (3 ¼ cups) wet okara
  • 105 grams (¾ cup) vital wheat gluten
  • 50 grams (½ cup) soy flour
  • 40 grams (⅓ cup) tapioca starch
  • 35 grams (⅓ cup) rice flour
  • 1 tablespoon vegetable oil
  • 2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • ¼ teaspoon MSG
  • Nori sheets

Directions/Method

  1. Place a plate in a large steamer and heat it to medium-high. Depending on how many rolls of fish you have, you may want an extra tier.
  2. Mix all of the ingredients except the nori together in a large bowl. Massage with your hands or a wooden spoon until a thick but pliable dough forms.
  3. To make a large fish piece, overlap two pieces of nori by about ⅓ sheet. Take two cups of the dough and form it into a roll that extends to the edges of the nori when placed across the shortest length of the seaweed. Dampen the nori and roll the mass up into a tube.
  4. To make smaller sushi sized fish pieces, places ⅓ cup edge to edge on a piece of nori. Dampen the edges and roll.
  5. To make a medium sized fish piece, place 1 cup on a sheet of nori and press to close to the edges. Dampen nori and roll.
  6. Place the faux fish pieces onto the plate in the steamer and steam for 45 minutes. Leave the fish to cool, ideally overnight and in the fridge, before using.
  • Author: Kip Dorrell
  • Makes: 2-3 large pieces vegan fish
  • Cuisine: Japanese

Filed Under: Meat Substitutes Tagged With: Japanese, Okara Recipes

Reader Interactions

Comments

  1. Greg says

    3 December, 2018 at 2:56 pm

    I’m so excited to see this!! Thanks for inventing and posting it. I do make my own soy milk and have SO MUCH Okara. I’ve tried okara bread, biscuits, cookies….but need more recipies using it. Could this be used for a London Fish and Chips style recipie?? Just wondering.

    Thank you.
    Greg

    Reply
    • Kip says

      5 December, 2018 at 3:15 pm

      Hi Greg! I know what you mean about having excess okara. I wish people demanded it more so friends would take some off my hands. I’ve not tried battering and frying it yet, so I’m not sure if it would work for fish and chips but there’s only one way to find out…

      Reply

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

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  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
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#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
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