Difficulty
Advanced
Ingredients
- Silken Tofu 90g (3 oz) (Or 60g (2 oz) Almond/Oat milk)
- 400g (1 ¾ cup) Water
- 1g (¼ tsp) Calcium Hydroxide
- 1.2g (½ tsp) Super Agar
- 20g (2 Tbsp) Konjac Gum
- 0.5g (¼ tsp) Kelp Powder
- 50g (1 cup) Textured Wheat Protein (TWP)
- 120g (½ cup) Water (for TWP)
- 12g (3 ½ Tbsp) Plant Based Burger Binder
- 400g (14 oz) Water (for burger binder)
Equipment
- Stand Mixer With a Paddle Attachment
- Blender
- Small Heavy Bottomed Pot
- Silicone Mold
- Stove Top Steamer
Timing
Active Time: 45 Minutes
Total Time: 1 Hour
Yield
2 Pounds
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Prepare Burger Binder
Slowly sprinkle in the plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.Measure out 150g of the pre hydrated burger binder and reserve the rest for another use. This can be refrigerated for up to a month.
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Prepare Wet and Dry Ingredients
In a blender add the silken tofu, water, and calcium hydroxide, blend until smooth.Mix together the Textured Wheat Protein (TWP) and water and allow it to hydrate fully, about 10 minutes.Dry mix together the super agar, konjac, and kelp powder.
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Combine and Heat Ingredients
Turn the blender on low and slowly sprinkle in the konjac, agar, and kelp mixture into the tofu mixture. This mixture will quickly become very thick.Scrape out as much of the thickened mixture and place it in a pan with the TWP. Cook this mixture over low heat until it reaches 180°F. This will be very thick and can leave a film on the inside of a pan.Strain the TWP of any excess water and set aside for the next step.
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Add Textured Wheat Protein and Burger Binder
Place the TWP gel in a stand mixer fitted with a paddle attachment. Beat this mixture until it has shredded into bite sized pieces.Add the pre-hydrated burger binder and mix this until combined.Scoop the mixture into a silicone mold and cover with plastic wrap. Press the mixture into the mold to make sure there aren’t any air pockets.
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Steam Plant-Based White Fish
Place the covered mixture in a steamer and cook it until it reaches an internal temp of 160F. About 10-15 minutes.Remove the plant based white fish from the mold and allow it to cool. Slice it into the desired shape and store it on dry paper towels to catch any excess moisture. We suggest pieces no thicker than ½ inch for the best texture.It will be delicate but once it is cooked it will firm up like real fish. Be sure to use this for frying while still warm as it will be the firmest and easiest to work with this way. This recipe also works great for baking as well.
Summary
Recipe Name
Author Name 
Based on 1 Review(s)
Plant-Based White Fish
Modernist Pantry
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Based on 1 Review(s)