Taro Fish
Taro Fish is a meat-free centrepiece that imitates a whole fish using mashed taro wrapped in nori. The starchy taro gives a dense, soft body, while the seaweed adds a faint taste of the sea and forms the skin and fins. A quick stir fry of ginger, green pepper and spring onion, sharpened with Shaoxing wine and fermented black beans, makes the sauce. It takes only twenty minutes and feeds four.
Instructions
Peel the taro and chop it into 1-inch chunks. Steam the chunks until they are soft enough to mash easily. While they cook, put the preserved black beans in a little water to soak.
Mash the steamed taro together with the vegetable stock powder until it forms a fairly smooth mixture.
Lay the two nori sheets on a clean work surface and moisten one edge of one sheet so the two stick together into a single wide sheet.
Spoon the mashed taro into the centre of the nori and roll the nori over it to make a fish-shaped log. Cut the nori at one end into strips so they look like fins.
Cut the green pepper, ginger and spring onions into thin strips. Stir fry them in a little vegetable oil for a few minutes.
Add the Shaoxing rice wine and the soaked black beans to the pan and stir to combine into a sauce.
Cut notches halfway through the taro fish at roughly 1-inch intervals. Place it on a platter and pour the sauce over the top.
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