Mains, Vegan, Vegetarian

Banana Blossom Breaded Vegan Fish

Step 1 of 4

Drain and rinse the banana blossoms in a large sieve or colander then leave to drip dry for 10 minutes.

Ingredients

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

For the marinaded 'fish'

2 x 400g tins of banana blossoms
4 tbsp dried wakame seaweed
2 cloves of garlic (peeled)
2.1fl. oz extra virgin olive oil
3 tbsp tamari soy sauce
1 tbsp caper brine
1 tbsp water
1 juice of lime
0.18oz fresh dill (stalks removed)
1 tsp paprika
1/4 tsp ground black pepper

For the batter

4.73oz 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
8.75fl. oz cold sparkling water

For the 'breadcrumbs'

2.63oz ground almonds
1.75oz dessicated coconut
2 tbsp arrowroot flour
1 tsp dried dill
1 tsp dried parsley
1/4 tsp garlic powder
A pinch sea salt

Step 2 of 4

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.

Ingredients

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

For the marinaded 'fish'

2 x 400g tins of banana blossoms
4 tbsp dried wakame seaweed
2 cloves of garlic (peeled)
2.1fl. oz extra virgin olive oil
3 tbsp tamari soy sauce
1 tbsp caper brine
1 tbsp water
1 juice of lime
0.18oz fresh dill (stalks removed)
1 tsp paprika
1/4 tsp ground black pepper

For the batter

4.73oz 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
8.75fl. oz cold sparkling water

For the 'breadcrumbs'

2.63oz ground almonds
1.75oz dessicated coconut
2 tbsp arrowroot flour
1 tsp dried dill
1 tsp dried parsley
1/4 tsp garlic powder
A pinch sea salt

Step 3 of 4

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.

Ingredients

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

For the marinaded 'fish'

2 x 400g tins of banana blossoms
4 tbsp dried wakame seaweed
2 cloves of garlic (peeled)
2.1fl. oz extra virgin olive oil
3 tbsp tamari soy sauce
1 tbsp caper brine
1 tbsp water
1 juice of lime
0.18oz fresh dill (stalks removed)
1 tsp paprika
1/4 tsp ground black pepper

For the batter

4.73oz 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
8.75fl. oz cold sparkling water

For the 'breadcrumbs'

2.63oz ground almonds
1.75oz dessicated coconut
2 tbsp arrowroot flour
1 tsp dried dill
1 tsp dried parsley
1/4 tsp garlic powder
A pinch sea salt

Step 4 of 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.

Ingredients

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

For the marinaded 'fish'

2 x 400g tins of banana blossoms
4 tbsp dried wakame seaweed
2 cloves of garlic (peeled)
2.1fl. oz extra virgin olive oil
3 tbsp tamari soy sauce
1 tbsp caper brine
1 tbsp water
1 juice of lime
0.18oz fresh dill (stalks removed)
1 tsp paprika
1/4 tsp ground black pepper

For the batter

4.73oz 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
8.75fl. oz cold sparkling water

For the 'breadcrumbs'

2.63oz ground almonds
1.75oz dessicated coconut
2 tbsp arrowroot flour
1 tsp dried dill
1 tsp dried parsley
1/4 tsp garlic powder
A pinch sea salt

Cooking method:

Ninja Foodi MAX Health Grill & Air Fryer AG551