Seafood. It comes in many different forms, but not everyone eats it. Be it because of the texture, or because they prefer a plant-based lifestyle (not diet). Still, we have you covered! We bring you a Seitan fish recipe that is great for those looking for plant-based food high in protein. You may be wondering, What is vegetarian fish made of? Well, this is a Hijiki seaweed recipe. Don’t know what that is? Keep reading to find out.
Edible Moon Rocks Anyone?
First of all, does this look like moon rocks to you? My husband calls it that lol! Call me a motivated scientist because I am experimenting! I boiled it, steam it, blended it, and chopped it up, just to see what the varying results would be. This experiment is worth the try and I’m so happy this seaweed smells like fish. Yippie!! Through this experimental process, I learn Hijiki seaweed flavor is strongest when you use the water (the one from soaking your seaweed) and when you don’t over-manipulate it with lots of seasoning & overpowering smells . That means no garlic or onion powders, etc. I love palm oil, but the smell will overpower this. I plan to cook pepper soup and will use the hijiki water, I’m excited already! Hope you enjoy my process and make this work for you yah.
Seaweed is perfect for flavoring seitan. You get a rich nutritionally dense, umami-flavored seitan unlike the ordinary seitan you are used to.
The process of flavoring seitan using hijiki seaweed is indeed easy and fun. Steam it in your rice cooker for 15 minutes, then use it in your recipe.
What is vegetarian fish made of?
As mentioned above, this seitan fish recipe uses Hijiki. Hijiki, sometimes called Hiziki, is a brownish black sea vegetable. It is used in Japanese cuisine, as it grows on East Asian coastlines. For this recipe and any other Hijiki seaweed recipes, you can find Hijiki in Asian grocery stores. Hijiki can be used in many dishes and contains some nutritional value. Let’s take a look, shall we?
Hijiki seaweed recipe values
For starters, researchers say Hijiki is high in dietary fiber. This may come as no surprise as it is a sea vegetable. Fiber aids in digestion and in lowering cholesterol levels. The same researchers claim that this key ingredient in our seitan fish recipe has lots of essential vitamins. An example is magnesium, which experts say may support healthy blood sugar levels.
For more ways to eat Hijiki seaweed recipes, you can try this Ivorian Attieke.
More on this Seitan fish recipe
Hijiki is used to bring the flavor, but we cannot forget that we are making seitan fish. Yes, a plant-based food high in protein. But where is this protein coming from? From the seitan part of it, of course. If you aren’t sure what seitan is, or how it is made with no seafood flavor, you can check out this article.
Now on the nutritional value, seitan is mainly made of wheat gluten. Research shows that 28 grams of wheat gluten contain about 21 grams of protein. Yes, you read right, 21 grams! That’s like… a lot of protein! Protein is good for your bones and great for bodybuilders as it helps in the creation of muscles. It also boosts your metabolism.
More benefits of eating seitan are that it is low in carbohydrates, and fats, with several other nutrients like calcium, that is also good for bones and teeth.
Is your mouth watering for some seitan recipes? We have plenty! Here’s an easy seitan sandwich recipe for you.
We have given you the basics on, “What is vegetarian fish made of?” And now you are ready to put your apron on and make an amazing plant-based food high in protein and in flavor. Try out this seitan fish recipe, and let us know what you think in the comments. Sharing is caring so share this recipe.
- 3 tablespoons Dried Hijiki seaweed ( at your Asian grocery store)
- Seitan mixture (leave out the garlic & onion)
- ⅓ cup of Water (use hijiki water for extra flavor)
- Curiosity & determination 😊
- Measure 3 tablespoons of Hijiki seaweed.
- Cover the Hijiki in water so all of it is covered and set aside to soak for 30 minutes to an hour. (I left mine to soak overnight).
- Place the seaweed in a blender. If you are hesitant about the amount of seaweed, feel free to reduce or increase the amount.
- Blend the seaweed. It does not smell too fishy once blended.
- Next, measure out the seitan mixture. Leave out the garlic and onion as this will overpower the seaweed.
- Add ⅓ cup of water to the blended seaweed and pour the seaweed mixture into the seitan mixture. Mix this well.
- After mixing in with a spoon, proceed to knead and mix the mixture by hand until the flour and seaweed is mixed together well.
- Add a tiny bit more flour if the mixture is a bit wet.
- Cover seitan mixture with a cloth, set aside in a cool place for 30 to 45 minutes.
- After 30 - 45 minutes, cut up your seitan into desired pieces.
- Steam the seitan on the steam/cook setting in a steamer for about 15 minutes.
- Enjoy it in a meal of your choice.
Now we will try another method:
- Instead of blending the hijiki, chop it up finely.
- Add the hijiki to the seitan, remember to omit the onion and garlic.
- Use ⅓ cup of the hijiki water, add it to the mixture and mix well. (Hijiki water enhances flavor).
- Proceed to knead and mix by hand until well mixed in.
- Cut up the seitan, place in a steamer, and steam for 20 minutes.
- Serve with a sauce or soup of your choice.
This hijiki seaweed recipe will have you skipping down the seafood memory lane! It is enjoyable, easy to cook up and is also a plant based food high in protein. As a great alternative to fish, seitan fish expels a light but present seafood flavor, leaving your palate satisfied!
Be sure to leave a comment on how your seitan fish recipe turns out, and share any pictures of your dish on our social media @humveg.