Banana Blossom Fish

Banana blossom vegan 'fish' with paprika potatoes and little gem lettuce

Since becoming vegan I have really missed my fish so I was really interested in trying a few recipes that emulated the taste of fish.... I know it is not going to be the same but anything approximating the taste would be welcome.

Some extensive searching brought me to Sauce Stach:

Sauce Stache is a great youtube channel that mostly creates vegan classics of meat and fish dishes.  Check out the channel just for the amazing watermelon ham - cannot wait to try that one.

So this recipe is a type of mash-up of several recipes that have been circulating around the internet.  Now reading around banana blossom seemed to be the best ingredient to create that flaky fish texture and a neutral enough taste to be able to augment with those sea tastes that some of us vegans long for. Pleased with the result but could have had more sea taste for me (possibly try to leave in marinade over night).  The texture is extraordinary very reminiscent of a flaky white fish.  The recipe still needs a little tweaking but still amazing results.

Drained banana flowers

Marinading the banana flowers

Beer batter

Frying the banana blossom

Banana blossom fish

Ingredients

Can of banana blossoms* (drained)

Neutral oil to fry the fish (I used rapeseed oil)

Marinade for banana blossoms

2 sheets of kombu

4/5 dried shitake mushrooms

1/4 cup soy sauce

2 tsp Old Bay Seasoning** 

Juice of half lemon/lime

Flour Mixture

1/2 cup plain flour

1/2 tsp salt

1 1/2 tbsp crushed nori

Batter

1/2 cup plain flour 

1/2 teaspoon salt

1 pinch turmeric

1 tsp lemon juice

1/4 cup beer with more on standby if needed.

1. Marinade the banana blossoms in the kombu, dried mushrooms, soy sauce, lemon or lime juice and seasoning for at least 2 hours (longer if you can).

2. Place the beer in the fridge to cool and the measured out flour in the freezer ... apparently using chilled beer and flour make for a lighter batter

3. Mix the dry flour mixture together

4. In a large saucepan add oil to 4 to 5 cm depth (trying to be a little frugal with my oil) and heat to about 180C.

5. Drain the banana blossoms from the marinade and arrange for about 4 portions. You may need to gather bits of the blossoms together to create the portions.

6. Now to the batter; whisk the salt into the chilled flour along with the turmeric.  Pour in the beer and whisk together for a thickish batter. Add more beer if too thick.

7. Immediately after the batter has been created start coating the banana blossom segments in the dry flour mixture and then into the batter.

8. Place into the saucepan of hot oil and cook for about 3 to 4 minutes.  As I put so little oil in I turned it over and cooked the underside for another 3 to 4 minutes.  Once all golden on the outside scoop out and place on kitchen paper to drain the excess oil.  Repeat for each  banana blossom segment.  One can makes about 4 segments.

9. Serve with a crisp salad and chips or paprika potatoes (essentially roasted potatoes with paprika) 

* Many supermarkets sell these now but can also get in many health food stores in the UK - I got mine from the excellent independent Natural Life.  Failing that you could try asian supermarkets or online - there are many vegan stores online that sell banana blossoms. 

** Old Bay seasoning is a little difficult to find in the UK so try and mix up your own version following this list of ingredients from The Spruce Eats website

Soundtrack: I Gotta Find Somebody - The Vel-vets - a real good Northern soul classic