Our plant-based white fish is the vegan seafood entree that you’ve been looking for! It has the perfect flakey chew thanks to textured wheat protein, and is delicately held together with konjac gum. We added our kelp powder to enhance the briny ocean flavor. Try it baked or fried today!
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.
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.
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.
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.
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.
Do You Enjoy Recipes, Tips,
and Kitchen Inspiration?
Subscribe for Kitchen Alchemy
Transformation Inspirations from Modernist Pantry
Success! Thank you for subscribing.
ABOUT MODERNIST PANTRY
Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...