This vegan fish recipe uses banana blossoms, a common ingredient in Indian and Southeast Asian cuisine. The blossoms are the large purple teardrop-shaped flower that grows at the end of a banana fruit cluster. Each blossom has a cluster of small florets. The florets are what you will use in this recipe. The flower is dense and starchy and its texture is remarkably reminiscent of fish meat. Banana blossoms have a neutral flavor, by the way, and don’t taste like bananas. The blossoms are rich in vitamins and minerals, especially vitamin A, D, and E. They pack a lot of magnesium and potassium and are rich in fiber, making them an excellent aid for digestion and absorption of food. Banana blossoms are also a potent source of antioxidants and polyphenols. You will find banana blossoms in ethnic/Asian specialty grocery stores, usually frozen.
Vegan fish and chips
Ingredients
Marinade
- Hot water
- 10.5 oz Banana Blossoms (300 g)
- 1 Tbsp Seaweed flakes
- 1 Tbsp Lemon juice
- 1/2 Tbsp Dill
- 1/2 tsp Dried garlic powder
- 1 tsp Salt
Batter
- 1 1/2 c Flour
- 1 tsp Salt
- 1 tsp Paprika powder
- 1/4 tsp Black pepper
- 1 1/2 c Beer
Instructions
Preparation
- Drain the banana blossoms
Marinade
- Cover the banana blossoms with hot water
- Mix with seaweed flakes, lemon juice, dill, salt, and dried garlic powder
- Set aside and let marinate for up to 24 hours (minimum 1 hour)
Batter
- Mix the flour with paprika powder, salt, and ground black pepper
- Add beer slowly and mix until smooth
- Refrigerate for approximately 10 minutes
Directions
- Squeeze out the banana blossoms
- Coat them with flour
- Dip the banana blossoms in the batter
- Stir fry until golden
Notes
Get another Meatless Monday recipe from Foodly Doodly Doo: Banana-strawberry vegan ice cream
