Vegan Fried Fish (Yuba and Nori)
A genius idea to make seaweed look like "fish skin"! Vegan White Fish with Yuba and Taro
Description
Taiwan Su Shi signature menu likening mashed taro/tofu to 'white fish meat' and black nori to 'fish skin', wrapped in fresh yuba (Doupi) and shallow-fried crispy.
Restaurants serving Vegan Fried Fish (Yuba and Nori)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Fresh yuba(Doupi)
- Nori
- Taro(Yutou)
- Firm tofu
- Salt
- White pepper
- Veg oil
Instructions
- [Authentic Recipe]
- Steam and mash taro (Yutou), mix with crumbled firm tofu, salt, white pepper to make 'fish paste' base.
- Lay a large nori sheet on a cutting board, spread taro paste evenly over it.
- Wrap entirely firmly in fresh yuba (Sheng Doubao), shaping like a 'fish fillet'.
- Heat generous oil in a pan, shallow-fry both sides until yuba surface is golden and crispy.
- Cut bite-sized, eat with sweet/sour sauce or Taiwan pepper salt.
Learn more Spice, substitutes, tips
Key spices
Intense nori ocean aroma and fried yuba savoriness、揚げた湯葉の香ばしさ
Substitutes at Japanese supermarkets
Potato (sub if taro is unavailable)
Pairing
Taiwan tea、Light green veg soup
Trivia
[Hardcore] A masterpiece born from the passion of past people craving fish within Buddhist cuisine forbidding killing. Nori's ocean aroma bugs the brain; the mouth is completely 'fried white fish'. Lower fat than real fried fish, an excellent diet food providing quality taro carbs and tofu protein.
Eating tips & etiquette
[Unique Eating] Dip in Taiwan sweet soy (Jiangyou Gao) mixed with grated ginger, completely simulating 'fish sauté eaten with ginger soy' in your brain!
Allergen
Soy, Wheat