fillets

KetoDiet Blog

sea bass, sea bream

trout (170 g/ 6 oz)

sea salt and pepper,

avocado oil

ghee

(15 ml)

unsalted butter

(28 g/ 1 oz)

g samphire (sea beans)

spinach if you can't find samphire (3.5 oz)

lemon juice (15 ml)

This Vegan Salmon recipe is a delicious, pan-seared fish-inspired fillet that has the most amazing crispy skin and tender, flaky inside. The flavour is mild but full-bodied umami with hints of butter, nuts, and the ocean.  It pairs beautifully with a squeeze of lemon and melts in your mouth with every bite. Recipe adapted from Bosh vegan salmon video.

Vegan Salmon! Pan-seared Fillets

vegetable broth

nori,

apple cider vinegar

raw beet (20 grams/ 0.7 ounces) ((about the size of a walnut))

white miso paste

garlic powder

salt

turmeric

nori, ((to make a skin, optional))

cornstarch ((more if needed))

light oil

lemon wedges

Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful.

Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛&quot; apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. :)https://www.amazon.com/gp/product/B01ESBNFGC/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=itdottalich-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01ESBNFGC&amp;linkId=cbd5aec1769579a4736551307513944f

To prep the tofu:

Add all of the marinade ingredients together in a blender. Blend until smooth as possible. Place the tofu in a resealable bag or dish and cover it with the marinade. Let marinate in for a minimum of 30 minutes or overnight in the fridge.

For the marinade:

Put the cornstarch into a wide bowl or baking dish. If using the nori, cut the nori into strips roughly the same size as the tofu pieces. Gently remove a tofu piece from the marinade (be careful as it will be fragile). Dunk a strip of the nori into the marinade, then stick it to the back of the tofu. (Covering the nori in the marinade will help it stick to the tofu). Dredge the tofu with the nori attached in the cornstarch, covering all sides of the tofu. Repeat with all the tofu pieces.

Heat the oil in a large skillet or frying pan over medium-high heat. When hot add the cornstarch covered tofu. Fry 2 - 4 minutes per side until lightly golden all over. Remove from the pan and serve hot with a wedge of lemon.

To cook the vegan salmon:

Christine Manfield draws on inspiration from a recent African safari to create this wonderful seafood dish.

Bream fritters with chilli-ginger pumpkin

butternut pumpkin, peeled, chopped

(250 milliliters) milk

tsp turmeric

tsp coriander seeds

tsp garam masala

brown sugar

red chilli, thinly sliced

tsp ginger

lemon

(100 grams) rice flour

tbs sesame oil

milliliters soda water

Plain flour, to dust

Sunflower oil, to deep-fry

curry leaf sprigs

Coriander, micro coriander and lime cheeks,

tbs rice wine vinegar

tsp caster sugar

Asian (red) eschalot, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

Just 10 ingredients to make this vegan fish recipe! Tofu is sliced thinly part way through to make an amazing flaky texture. Then the tofu is coated in a marinade made with nori seaweed which gives a taste of the sea. The perfect vegetarian seafood alternative. Adapted from my Tofish &amp; Chips recipe.

Vegan Tofu Fillets (vegan fish)

lemon juice

Old Bay seasoning

vegan butter

lemon slices

chopped parsley and black pepper, ((for garnish, optional))

Prep the tofu: Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. Cut the tofu in half horizontally into two large slices. Take one of the tofu pieces and place a chop stick on either side of the tofu to stop from cutting all the way through so the slices remain intact. Slice the tofu part way through repeatedly about 1/8&quot; apart to give the tofu a flaky texture. Repeat with the other tofu slice.

Make the marinade: add the nori, vegetable broth, lemon juice, miso paste, Old Bay, garlic powder, and salt to a blender. Blend until smooth. If you don&#039;t have a blender you can chop the nori very finely then whisk everything together in a large bowl. This will make a very ugly greenish-brown marinade. Place the tofu in a resealable bag or dish and cover with the marinade. Let marinated in the fridge for a minimum of 30 minutes or as long as overnight.

Cook the tofu fillets: In a large skillet or non-stick frying pan, heat the oil or butter. When hot add the tofu fillets to the pan, discarding any leftover marinade. Fry for 3 - 5 minutes per side until the tofu is golden brown and heated through. Be very careful when flipping the tofu as it&#039;s very tender. Serve the hot tofu fillets with parsley and black pepper and a  generous squeeze of fresh lemon.

Cut the tofu in half lengthwise, and then in half lengthwise again making 4 long skinny strips of tofu. Take one piece of tofu and place a chopstick on either side of the tofu to stop you from cutting all the way through, so the slices remain intact. Slice the tofu partway through repeatedly about ⅛&quot; apart to give the tofu a flaky texture. Repeat with the other tofu slices. Be careful handling them as they will be fragile. Tip: I like to cut the slices on a slight angle to be more similar to how fish flakes. :)

Fried chicken

kg Boneless chicken thigh, skinless, cut into large pieces (Main)

Tbsp Unflavoured natural yoghurt

g flour

Tbsp Paprika

Salt

g Corn flour

Baking powder

Ltr Canola oil,

In a bowl toss the chicken with the yoghurt.

In another bowl mix the flour, paprika, salt, potato flour, cornflour and baking powder together.

Heat the oil in a deep fryer, if you have one, or a large saucepan.

Once the oil is hot toss chicken pieces into the flour mixture, coat well and then deep fry for about 10 minutes until crispy. You might have to fry the chicken in two batches. Watch that the oil doesn't get too hot or the chicken will burn.

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Top 6 fillets recipes from across the web

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Top Tags

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Vegan Salmon! Pan-seared Fillets

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The most viewed fillets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine