Vegan fish fillets

Ingredients

• 150 g yuba
• 8-9 g dried wakame seaweed
• 1 small potato (or 4 tablespoons instant mashed potato flakes)
• 2 sheets nori seaweed
• 3½ tablespoons cornstarch
• 2 tablespoons rice vinegar
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch dissolved in 5 tablespoons water
• 2 tablespoons olive oil
• 2 teaspoons herbs and spices to taste (rosemary, thyme, parsley, garlic, nutmeg...), for the sauce
• 150 ml white wine, for the sauce
• 1 teaspoon cornstarch, for the sauce
• 50 ml water, for the sauce
• ¼ vegetable bouillon cube, for the sauce
• At least 3 cups water, for the seaweed

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of cornstarch
• What to use instead of potatoes

Instructions

1. Boil the potato until tender, peel it and mash it (or make the flakes according to the package).
2. Bring the wakame to a boil with at least 3 cups of water and let it cook for a couple of minutes.
3. Put the yuba in a large bowl or deep dish, pour the seaweed and its cooking water over it and let it sit for 15-20 minutes, until the yuba is fully rehydrated and soft.
4. Drain the yuba and seaweed very well and blend them for 15-30 seconds into a paste (small pieces are fine). Transfer it to a large bowl.
5. Mix it with the mashed potato, the 3½ tablespoons of cornstarch, the vinegar, salt and ginger: it should be a workable paste, on the dry side, neither sticky nor creamy.
6. Brush one end of a nori sheet with the cornstarch slurry and stick the end of the other sheet on top, to make a large rectangle.
7. Shape the paste into a very thick log (8-10 cm across) and put it at one short end of the nori. Brush the rest of the nori with the slurry, without soaking it, and roll up the log. Wrap it in aluminum foil or heat-safe plastic wrap.
8. Steam it for 30-35 minutes over medium-high heat and let it cool slightly before unwrapping (once cold, you can freeze it).
9. Cut the roll into thick slices and brown them on both sides over medium-high heat in a nonstick skillet with the oil.
10. For the sauce, put all its ingredients in a saucepan and heat over medium heat, stirring constantly, until it thickens slightly and the bouillon dissolves. Serve the fillets with the sauce.
11. If you can't find yuba, there's no easy substitute: look for it dried in Asian grocery stores.

Nutrition facts

Approximate, per serving (about 134 g). Calculated with data from USDA FoodData Central.