Dinner
Banana Blossom Breaded Vegan Fish
Recipe by Greens of the Stone Age
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This Banana Blossom Breaded Vegan Fish is coated in an almond and coconut crust with an authentic fish flavoured centre that has a flaky, soft texture.
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For the marinaded 'fish'
- 2 x 400g tins of banana blossoms
- 4 tbsp dried wakame seaweed
- 2 cloves of garlic (peeled)
- 60ml extra virgin olive oil
- 3 tbsp tamari soy sauce
- 1 tbsp caper brine
- 1 tbsp water
- 1 juice of lime
- 5g fresh dill (stalks removed)
- 1 tsp paprika
- 1/4 tsp ground black pepper
For the batter
- 135g arrowroot flour
- 1/2 tsp bicarbonate of soda
- 1 tsp paprika
- 1 tsp dried dill
- 1/4 tsp garlic powder
- 1/4 tsp xantham gum
- 250ml cold sparkling water
For the 'breadcrumbs'
- 75g ground almonds
- 50g dessicated coconut
- 2 tbsp arrowroot flour
- 1 tsp dried dill
- 1 tsp dried parsley
- 1/4 tsp garlic powder
- A pinch sea salt
Utensils
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Step 1
Drain and rinse the banana blossoms in a large sieve or colander then leave to drip dry for 10 minutes.
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Step 2
Blend together the remaining marinade ingredients into a paste then gently spread over all sides of the banana blossoms. Cover and refrigerate overnight, or for at least 4 hours to let the flavours infuse.
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Step 3
Mix together the ingredients for the breadcrumbs in a shallow dish and set to one side. Whisk together the ingredients for the batter and dip each of the banana blossoms in then cover with the breadcrumbs gently.
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Step 4
Insert the crisper basket and close the lid. Select AIRFRY, temperature 200°C, and time 15 minutes. Once the pre-heat cycle is complete add 4 of the breaded banana blossoms, flipping halfway. Once cooking is complete and repeat again.
