Baked Veggie Fish With Soya Beancurd Sauce

Yields 4 servings
Preparation time: 30 minutes
Recipe: San Jose Center, USA
Picture: Ohio Center, USA
Category: Specialties
Country: Aulac

Read this recipe in Chinese
Read this recipe in Aulacese


    • 2 packages frozen vegetarian fish (white color or in seaweed sheet, available at health food stores), thawed
    • 1 Tablespoon butter or margarine
    • Crushed roasted peanuts (to sprinkle over fish for flavor, the amount is optional)
    • Spring roll wrapper (rice paper wrapper, prefer “Rose” brand)*
    • 1 head Romaine lettuce, washed
    • 1 bunch Chinese chives*, washed
    • 1 bunch cilantro, washed
    • 1 bunch laksa leaves*, washed
    • 1 bunch fresh mints*, washed

    Soya bean curd sauce ingredients:

    • 1 Tablespoon olive oil
    • 4 oz or 3 stalks lemongrass*, minced
    • 1 can (8 oz.) crushed pineapple
    • 1 bottle (8 oz.) wholegrain soy sauce*
    • ¾ cup canned Coco Rico coconut soda* (open and set aside for half an hour)
    • 2 Tablespoons creamy peanut butter

    * Available in Asian markets


    (Picture 1)

    (Picture 2)


Soya bean curd sauce:

  1. Preheat a medium saucepan on medium heat and add in the olive oil. Stir-fry the minced lemongrass until partially golden. Add the crushed pineapple and stir quickly. Shake up the bottle of wholegrain soy sauce and pour into a saucepan.
  2. Turn to high heat to bring the sauce to a boil. Then lower heat and add in the Coco coconut juice. Bring to a boil again. Add the peanut butter and stir well. Remove from heat and let cool. Add the fresh sliced chili peppers to make it tastier.

Baking the vegetarian fish:

  1. Preheat the oven to 400° F for 10 minutes. Coat the vegetarian fish with the soft butter or margarine and place it onto a baking dish. Put in the oven and bake for 10 to 15 minutes. Remove from oven.
  2. Place the baked veggie fish on a plate and sprinkle the crushed peanuts on top.

Spring roll wrapper:
Dip the spring roll wrapper into warm water, and place on a big plate.

{Wrap the vegetarian fish, the lettuce leaves, and the fresh herbs with the spring roll wrapper. Dip into the soya bean curd sauce for zesty flavor.


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