I really wanted to create a veganised fake fish goujon and this is my first attempt!
I used seitan that was not kneaded or rested to create a looser texture. It was seasoned simply, with vegetable stock, a little ground seaweed and vegan fish sauce from @currantaffairs . I simmered shreds of dough in more stock for 20 minutes, then dipped in a tapioca and rice flour batter before coating in panko breadcrumbs that had ground seaweed added. I deep fried them until golden and served with Japanese pepper wedges, lemon and some really delicious minted pea purée. I will most definitely be tweaking and serving this again sometime soon 💖🐟🌱✌️ Смотреть полностью