Mock Fish

This stuff really has the taste and texture of flaky fish. It's a recipe that Chinese Budhists have been using for years. Once prepared, you can freeze for later, steam, pan fry or deep fry.

Yields about 6 fish patties

Ingredients:

1 pkg (250Grams) dried bean curd (found in any Asian grocery)
3-5 tsp vegetable stock powder (depending on how flavourful you want it)
1 tsp sugar
1/2 tsp salt
1 tbsp kelp powder
2 tbsp oil
1 tsp cornstarch
5-6 sheets nori seaweed

Soak the bean curd in water overnight. Alternatly, if you can find fresh or frozen bean curd you can skip this step entirely!

Drain the bean curd and squeeze out all the excess moisture. Wrap in a towel and press down firmly to get even more out.

Chop the bean curd and add all the other ingredients except the nori sheets. Mix well.

From here, you can either steam the fish directly or you can do my favourite, spread an even amount in the middle of a nori sheet and then fold in the edges. Place seam side down.

Now, I don't have a steamer, so I have to do this the old fashioned way. I fill a large pot with water about 1/4 of the way, place the fish patties in a plastic container and then simply cover and boil. It works really well!

Steam for about 15-20 minutes and eat! They don't have to be wrapped in nori if you don't like the taste of seaweed, but it really brings the fishy flavour!