Mock Swai Filet - No Bones Here!

I am back with another Cantonese-inspired recipe and just in time for Lunar New Year too! This dish is another personal favorite of mine and was a dish I ate frequently when visiting my grandparents during the summer. As mentioned in my last post, vegan options for seafood lovers are still limited and especially for those of us who are gluten-and soy-free. Never fear, Chef Linda is here!

This recipe does not utilize imitation seafood, but instead requires you to get your hands a little dirty with a dry mixture. If you want to. I prefer to use a spoon and spatula to shape my filets, burgers, or whatever I'm making. Just pour the mixture into a large mixing bowl, add some seasoning if desired, mix with water and oil, shape your creations, and get cooking!

Ingredients:

1 package of CreativePea Fishfree dry mixture

1 teaspoon of Old Bay seasoning

3/4 cup of cold water

1 tablespoon of neutral cooking oil

Coconut aminos for drizzling

Green onions for garnish

Directions:

This recipe is one of the easiest you'll ever make and is so delish! Simply follow the instructions on the package. Pour out the contents of one bag in a large mixing bowl. Add the Old bay seasoning and mix with a spatula. Now, pour the water and mix until the mixture is wet. Last but not least, add the oil and mix well.

Like veggies, I like to work with clean green onions. Soak in salt water for about 10-15 minutes. In the meantime, fill a saucepan with water and bring to boil. Rinse the green onion with cool water. Chop into small even sections and add to the pot and blanch until soft, for about 3-5 minutes. 

Divide the mixture into two portions and shape into filets. You have the option to steam, pan-fry, or bake. I chose to bake for the sake of time but pan-frying would be a fun option. Bake at 425F for 8-9 minutes on both sides. Drizzle with coconut aminos and add some green onions on top. Ta da, your seafood dish is served!