Go Back
+ servings
Vegan Braised Fish Rolls

Vegan Braised Fish Rolls

Author: Thomas
Tender and flaky fish rolls wrapped in nori and braised in a garlicky and spicy black pepper sauce! Delicious on a bed of steamed rice!
5 from 2 votes
Prep Time : 30 mins
Cook Time : 15 mins
Servings 2 (5 rolls per serving)

Ingredients
  

Fish Rolls

  • 4 TVP slices
  • 1 teaspoon nước mắm or soy sauce
  • ½ teaspoon sugar
  • ½ teaspoon onion powder
  • teaspoon dried dill
  • 1 clove of garlic
  • 1 teaspoon dulse optional
  • 2 tablespoon cornstarch
  • 3-4 sheets of nori

Black Pepper Sauce

  • 1 tablespoon oil
  • 2 tablespoon chopped green onions
  • 1 clove of garlic minced
  • ¼ Thai chili minced
  • 1 shallot minced
  • 1 tablespoon soy sauce or 2 tablespoon Maggi seasoning
  • 1 tablespoon sugar
  • ¼ cup water
  • ¼ teaspoon ground black pepper
  • 1 teaspoon cornstarch diluted in 1 tablespoon water

Instructions
 

Fish Rolls

  • Add the TVP slices to a deep plate or bowl. Pour in boiling water to cover and let it set for about 1 hour, or until the TVP is rehydrated and tender (soaking time depends on the brand and size of your TVP).
  • Drain and rinse the slices a couple of times. Squeeze the slices between your hands to remove as much water as possible. Transfer to a food processor.
  • Add the vegan nước mắm, sugar, onion powder, dried dill, garlic, cornstarch, and dulse if using. Process for 15-30 seconds, or until it forms a flaky paste (a bit like flaked tuna). You want the mixture to hold together when you squeeze it between your hands, but it should still be slightly crumbly.
  • Cut 14 rectangles of about 2x3-inch in the nori sheets. Dilute one teaspoon of cornstarch in 2 teaspoon of water and set aside.
  • Place about 1.5 tablespoons of the fish mixture on the bottom of a nori sheet. Dip your finger into the cornstarch water and slightly wet the top side of the nori sheet. Roll it up tightly into a roll. The cornstarch will allow the nori to stick, preventing the roll from unrolling. Repeat with the remaining nori sheets and fish mixture.
  • Heat a tablespoon of oil in a large non-stick skillet. Once hot, add the fish rolls and sauté for 3-5 minutes, stirring regularly, until the nori is crispy. Remove from heat and set aside.

Black Pepper Sauce

  • Heat the oil in a medium clay pot or skillet. Once hot, add the chopped green onions, garlic, chili, and shallot. Sauté for 2-3 minutes, or until fragrant.
  • Pour in the soy sauce, sugar, water, and ground black pepper. Let simmer for 2-3 minutes. Taste the sauce and add a bit more water if it's too salty. Add the fish rolls and cook for another 3-5 minutes.
  • If you want to thicken the sauce a little bit, add the diluted cornstarch and cook for one more minute.
  • Top with more green onions and serve on top of steamed rice with greens on the side!
Course : Main Course, Side Dish
Cuisine : Asian
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants