This Vegan Fish made with Banana Blossoms is life-changing – especially if you thought that you would never eat anything tastes like fish again! The soft and flaky texture of the banana flowers is perfect as the base!
I’ve seen a couple of fishy recipes with banana blossoms on Pinterest and immediately knew that I wanted to give them a try. But I’ve never seen banana blossoms in the stores, so I thought it was one of the ingredients I would never get my hands on. You can probably guess how excited I was when I found a can of banana blossoms in brine at my local Asian grocery store. I almost freaked out.
For the preparation, I kind of followed the process of making tofish (fish out of tofu). The banana blossoms are tossed in a flour mixture, then dipped in a batter, and fried until golden brown. I’ve served them with Oven Baked Potato Slices and Tartar Sauce.
This is fishy dream come true! I’ve never had anything that tasted THAT MUCH like fish. The banana blossoms are the perfect base because they are soft and flaky.
Nori, lemon juice, and dill in the flour mixture and batter add the typical fishy flavors. I highly recommend making a tartar sauce to serve with this vegan fish. It’s so good!
Banana Blossoms in brine
How to make Vegan Fish out of Banana Blossoms
You’ll need:
- banana blossoms
- for the flour mixture: flour, salt, nori, dill
- for the batter: flour, salt, turmeric, pickle juice, caper brine (or more pickle juice), water, lemon juice
- frying oil
Step 1: Rinse and drain the banana blossoms. Prepare the flour mixture and batter.
Step 2: Coat the banana blossoms in the flour mixture.
Step 3: Dip the banana blossoms in the batter.
Step 4: Fry until golden. Place it on a kitchen paper to remove excess oil.
See the different layers? Banana Blossoms are perfect to make vegan fish! But if you can’t find banana blossoms, this Tofish recipe is a good alternative.
This Vegan Fish made with Banana Blossoms is life-changing - especially if you thought that you would never eat anything tastes like fish again! The soft and flaky texture of the banana flowers is perfect as the base!
- 1 can banana blossoms in brine (20 oz)
- frying oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon dill
- 1 1/2 tablespoons crushed nori
- 1 cup flour
- 1/2 teaspoon salt
- 1 pinch turmeric
- 1 tablespoon pickle juice
- 1 tablespoon caper brine (or sub with more pickle juice)
- 2 teaspoons lemon juice
- 1/2 cup sparkling water
Rinse and drain the banana blossoms.
In separate bowls, combine the ingredients for the flour mixture and whisk together the ingredients for the batter.
In a pot or wok, heat the frying oil. You'll want enough so that the battered banana blossoms can swim in the oil but make sure you leave enough space in the pot/wok so that it doesn't spill over.
Coat the banana blossoms in the flour mixture. Then dip them in the batter. Carefully lower them in the oil. Let them fry for about 4-5 minutes until golden brown, flipping them once.
Transfer the fried banana blossoms onto a kitchen paper to remove excess oil. Serve with tartar sauce, fries, and mashed peas, for example. Add fresh dill on top and squeeze with lemon juice.
*With how many vegan fish pieces you will end up, depends on how many banana blossoms are in the can. I've had 4 large ones, 2 smaller ones, and then used parts of the banana blossoms that fell off during the process to make 2 additional pieces.
Did you make this Banana Blossom Vegan Fish? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
I’ve had fresh banana blossoms as a fritter, in Vietnam. I would love to make this, but am hesitant, because I never know what to do with the oil once the food has been fried in it. Can it be reused? If not, how do I throw it out?
You can absolutely reuse the frying oil! That’s what I do: After frying, let the oil cool off completely. Then strain it (to remove small pieces) and pour it in a bottle to use it the next time. I usually use the oil 4-5 times if it’s not too dark.
Thank you, Bianca.