First get an unripe soursop. Ripe or soon to be ripe won't do. The fruit must be hard and green because the flesh has no tropical fruit odour and it makes a well-structured vegan fish steak.
Cut the fruit in half and remove the outer skin. Then slice the fruit width-wise (across the shorter dimension) and remove the seeds. Make slices: the thickness really doesn’t matter because you are going to cook it later. Aim for 20mm (3/4") thick slices or 25mm (1/2").
The next step is texturizing the fruit a bit by generously sprinkling it with sea salt. This draws out the water and makes it floppy. The salt cover should be about 1 hour. After you will notice lots of water to pour off. Covering the fruit slices in salt gives the fillets that slightly salty taste in the flesh.
Now after an hour, you need to wash off your fillets well and then pat them dry.
Afterwards season with about 1/2 cup of recommended seasoning and 3- 4 crumbled nori sheets. The nori sheets are a little extra for that extra fishiness. Nori sheets are used to roll sushi and are very cheap. To use them in the recipe, you have to pass them over a flame or bake them until crispy. Or else, you can buy a sea vegetable sprinkle.
The next step is battering, breading and frying. You can try to bake, if you are averted to frying.
2 cups of spelt (or your favourite recommended) flour, 1 heaping teaspoon of sea salt, 1 heaping teaspoon approved pepper, add your favourite recommended seasonings, and enough spring water to make a batter.
Cover the fillets in the batter and shallow fry the vegan fish. Enjoy!
Modified recipe as created by Taymer Mason: http://www.taymermason.com/…/howtomakevegansoursopfishstep…/
#emahshae www.emahshae.com
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