- Soak the vegan chicken slices (TVP) in cold water for at least 30 minutes, or until soft.
- In the meantime, place the split mung beans and water in a medium-size saucepan. Bring to a boil and lower the heat to a simmer. Let simmer uncovered for 25-30 minutes or until no water remains and the mung beans are soft. Keep an eye on it to make sure the bottom doesn’t burn.
- Transfer the cooked mung beans to a small mixing bowl and mash it using a fork until you get a purée.
- Drain the vegan chicken slices and press it between your hands to remove excess water. Shred the vegan slices into thin strips. Next, finely mince the stripes (see photo).
- Add the minced vegan chicken to the bowl with the mung bean purée. Add the sugar, vegan fish sauce, salt, minced garlic, and onion powder if using. Using a spoon, mix until well combined. It should hold together but still be a bit crumbly.
- Cut the sheets of nori into two fish shapes (or into long rectangles if you want to make rolls).
- In a small bowl, combine the tapioca flour with the water. Brush the nori sheets with the tapioca mixture. Next, divide the “fish” mixture on top of the two nori sheets and press it down into a thin layer, shaping with your hands to give it the same shape as the nori sheet. Make sure to leave about 1/2-inch so you can fold the nori sheet just a little bit over the “fish” mixture. You should get two “fish”.
- Heat about 3 tablespoons of oil in a non-stick skillet over medium heat. Once hot, fry the vegan “fish” for about 5 minutes on each side, starting with the side on the opposite of the nori sheet.
- Transfer to a plate lined with parchment paper to remove excess oil. Serve with your favorite sauce (peppercorn or shallot sauce work great!), or use in sandwiches, tacos, summer rolls, etc!
- This vegan “fish” is best served immediately but will keep for up to 3 days in the refrigerator.
This fish can also be braised, start by caramelizing onions or shallots, add chili, garlic, and then deglaze the skillet with a drizzle of soy sauce and a couple of tablespoons of water. Add the vegan fish and cook for another 3-5 minutes so it absorbs the flavors of the sauce.
Recipe adapted from Bà Mẹ Quê