Banana Blossom Vegan Fish ‘n’ Chips

Banana Blossom Vegan Fish 'n' Chips

Banana blossom is comprised of tear shaped flowers found at the end of a banana cluster. When battered and fried the colour and texture bears a striking resemblance to fish. These simple flowers contain a multitude of vitamins and nutrients and are beginning to make their way into Western dishes. Find them easily online, in a variety of Asian supermarkets and now in Sainsbury’s.

Not too trickyNot too tricky Gluten free Wheat free Kid recipe
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Preparation time

Cook time

Total time

75

Cuisine

Thai

Meal

  • mains
  • lunches

Servings

4-6

Ingredients

Banana Blossom

  • 2 (565g) tins of banana blossom
  • 2 tbsp seaweed flakes (eg Clearspring Nori Sprinkles) plus extra for dusting
  • 2 tbsp lemon juice
  • 500ml vegetable stock (gluten-free if appropriate)
  • 200ml white wine (optional)
  • 2 tsp salt
  • Hot water
  • Small bowl of plain flour

Batter (for gluten-free batter option, see our tofish recipe)

  • 400g plain flour (put in the freezer 15 minutes before using)
  • 3 tsp baking powder
  • 550ml vegan beer (very cold)
  • 2 tsp salt
  • Vegetable oil for deep frying

Instructions

Banana Blossom

  1. Drain and discard the liquid from the banana blossom tin and rinse gently but thoroughly.
  2. Carefully take out the whole pieces of banana blossom and place them into a large bowl. Discard the smaller pieces (which have separated off) and set aside to use in another recipe or to put in a salad or stir fry.
  3. Add the stock, lemon juice, salt, seaweed flakes and (optional) white wine to the bowl then top up with hot water to make sure the banana blossom is just covered. Set aside for one hour minimum.

Batter

  1. Heat a large saucepan half full of vegetable oil on a medium heat or around 180˚C.
  2. Mix the baking powder and salt into the chilled flour then whisk in the cold beer until you have a thick paste. This needs to be done just before frying.
  3. Squeeze out the banana blossom pieces, being careful not to tear them. Dip them in the extra seaweed sprinkle then dip them in the plain flour.
  4. Completely cover each piece in the batter before lowering them into the hot oil.
  5. Cook for a few minutes or until golden brown and crispy. If it sticks to the bottom of the pan, make sure you detach it immediately or it will brown too quickly.
  6. Remove each piece with a slotted turner and place on kitchen roll to soak up the excess oil until ready to serve.

Serve with our Vegan Recipe Club big fat chips, tartar sauce and pea puree πŸ™‚

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