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Second course
Vegetarian fish from nori

Vegetarian "Fish" in Nori

Delicious and a little exotic.

Afina Palada

Recipe author

Composition / ingredients

Servings:

Adyghe cheese (Vegans can swap in tofu)

500

Nori (8 sheets)

Soy sauce (plus 4 tbsp water; you can use all water instead)

Vegetable oil (for frying)

Water

100

Kefir

100

Flour

Salt

0.5

Sugar

Baking soda

0.5

Dry spices (black pepper, asafoetida, basil, oregano, etc.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 12 g

Fats 26 % 9 g

Carbohydrates 40 % 14 g

180 kcal

GI: 43 / 0 / 57

Cooking method

Step 1:

Stir the kefir together with the water. You can also make the batter with plain water or milk — just whisk one tablespoon of vinegar into the water or milk to get 1 cup of liquid total.
Step 2:

Add 8 tablespoons of flour to the liquid. Measure the flour with level spoonfuls, not heaping.
Step 3:

Whisk until the batter is a little thicker than sweetened condensed milk. Add black pepper, asafoetida, salt, and sugar, and mix well again. Stir in the baking soda only right before frying, so it doesn't react with the kefir too soon.
Step 4:

Cut the cheese into sticks: first slice the block crosswise in half, then cut each half into planks about 1/4 inch (1/2 cm) thick, as shown below.
Step 5:

Cut the nori sheets in half with scissors — you'll wrap the cheese sticks inside.
Step 6:

In a separate bowl, stir the soy sauce with water. You'll use it to dampen the nori so it doesn't crack as you roll. If you'd rather skip the soy sauce, plain water works just as well.
Step 7:

Brush a nori half with the soy sauce mixture, set a cheese stick on it, and roll it up tightly. The soy sauce gives the "fish" its distinctive flavor.
Step 8:

Wrap all the cheese sticks in nori the same way.
Step 9:

Heat a skillet over medium with a little olive oil (or other vegetable oil). Dip each cheese-and-nori roll into the batter and lower it into the pan.
Step 10:

Once the pieces are golden on one side, flip and fry the other side, about 1–2 minutes per side. Your vegetarian "fish" is ready — it's just as good hot or cold!