vegetarian Fish

Name: vegetarian Fish (Jai Yue)
Cuisine: China
Ingredients: ⅞ cup boiling water; ½ cup wheat starch; 1 cup plain bread crumbs; Pinch of white pepper; 1 teaspoon sugar; ½ teaspoon salt; 1 to 1¼ pounds uncooked taro root; 6 tablespoons peanut oil; ⅓ cup sliced almonds; 1 black olive; 5 cups peanut oil; Sprigs of parsley

Jai Yue

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Once again the intent is to make the mind go in one direction, the palate in another. This looks like a fish, but the tastes and textures are entirely vegetable. It is a wonderful deception, one practiced both in Hong Kong and in several of the finer vegetarian restaurants in Hangzhou.

Ingredients

1 to 1¼ pounds uncooked taro root
½ teaspoon salt
1 teasp

Asia
China
Starter
Hong Kong
Vegan

Method

Cut taro root into quarters, or 2-inch-thick slices, and place in a steamer. Add 4 to 5 cups water to a wok, bring to a boil, and place steamer over water (see steaming directions). Cook for 1 to 1½ hours. Keep additional water on hand to repla