Banana Blossom Vegan Fish Recipe | Elephantastic Vegan (2024)

FAQs

How to make vegan fish taste like fish? ›

INGREDIENTS for vegan filet-o-fish

Fishy Marinade – We are going to infuse our tofu filet with some “fishy” ingredients like capers, kelp granules, and nori. We'll also use miso paste, dill, nutritional yeast and rice vinegar. If you can't find the kelp granules, you can sub with more nori and nutritional yeast.

Banana flower is rich in nutrients, including fiber, antioxidants, and numerous minerals. Emerging research indicates that it may aid digestive health, prevent prostate enlargement, support bone health, and help lower blood sugar and cholesterol levels.

Boasting a chunky, flaky texture, it is an ideal substitute for fish in salads, curries, stews, burgers or even the classic fish and chips. Banana blossom can be eaten raw - season to your liking and try it in sandwiches, wraps and tacos.

Even though they come from the same tree and literally grow off a cluster of bananas, you won't find any fruity banana flavor here—it's a flower, after all. Similar to jackfruit or tofu, the flavor of banana blossoms is neutral, meaning they can take on the taste of however you season them.

Next, soak the fish in milk for about 30 minutes.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Canned Banana Blossom - tender white heart of unopened crimson tear shaped banana flower. Widely used as vegetable in Thai, Vietnamese and Filipino cuisines. Can be eaten raw or cooked and also added to soup and salad.

What is known is that the flowers are high in fiber. Promoting the feeling of fullness, fiber also helps prevent constipation and improves digestive health. Banana blossoms are particularly high in insoluble fiber, an indigestible fiber that bulks up stools to ensure that waste moves through the colon.

Sit for at least 2 hours in the water to remove the bitter sap. The hearts can be eaten raw however, the florets need to be thoroughly cooked to become palatable - trust me, don't try them before cooking! Take a look at the vegan butcher for ideas and recipes on what to do with your freshly harvested banana blossom.

Remove the paper like cover and the style-stigma from each flower. Removing both these structures from each banana flower take a lot of time. They are removed as they are not digestible and also makes the dish bitter if added. Keep on working on each flower and discard the unwanted elements in a bowl or a plate.

How long does banana blossom last in the fridge? ›

The results revealed that banana florets remained fresh for 3 days when packed in non ventilated poly propylene 40 micron bag under ambient and refrigerated storage.

Banana flowers are a rich source of potassium, Vitamin E, and C. The blooms are also enriched with antioxidants that are known to protect the skin from harmful free radicals. All these skin-healthy components help to lighten problems of hyperpigmentation.

It's recently been acclaimed as the next best vegan meat substitute. Similar to Jackfruit, also originating from South East Asia, It has a neutral flavour with a chunky and flaky texture, perfect for creating vegan fish and chips.

Banana flowers (aka banana blossoms) are exactly what their name suggests: the blossoms from a banana tree. They're a completely edible delicacy and can be found fresh at roadside stands and farmers markets, wherever bananas are grown, but are especially prevalent in Asia.

Drain the banana blossom filets and blot dry with kitchen paper. Finely chop or use a spice grinder to blitz the nori sheet to a powder. Mix with the lemon juice and enough water to submerge the banana blossom. Add the banana blossom and then lay the fillets flat on a tray/plate and freeze for 30-60 minutes.

Thawing out fish fillets in milk is another great overnight hack! Again, this should be done in the refrigerator, not out on the counter, but the fat in milk helps further remove any “fishy” flavors and adds a milk sweetness to the flesh. Just make sure to use either whole or 2% milk.

Seaweed-Nori, Kelp or Dulse flakes

The Kelp or Dulse flakes are basically dried seaweed. They are often used as a salt substitute, but are a great way to add some fishy flavor. And, BONUS, seaweed gives your food added nutrients.

You can incorporate lemon into a marinade and marinate your fish, you can simply cook it with lemon juice and butter on top, or you can squeeze fresh lemon juice on top of a deep fried and battered fish.

In marine fish and seafoods, the production of trimethylamine from trimethylamine oxide by micro- organisms causes an enhancement of fishy flavors which are commonly associated with cooking crabs or fishhouses.