Coconut Crusted “Banana Fish” (Week 64, Nauru)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!


Recipe Notes

  • I’ve tried this with both fresh and canned banana flowers. Fresh banana flowers take more work to properly cook them ahead of time, so I’d recommend using canned.
  • You may find your canned banana blossoms are broken into pieces, so if you want more whole pieces you may need to buy multiple cans to get multiple ‘fillets’. Even if you don’t have enough whole pieces, you can carefully layer the large petals and hold them together when you batter them in order to get the flaky, fishing texture you’re looking for.
  • You’ll see the banana flower photos here look a little different. These were made two different ways — one using Bob’s Red Mill vegan egg as a batter, and the other a flour and water slurry. I found that the flour water slurry resulted in a prettier golden color, with more even texture for frying. That version is what I opted to stick with in this recipe.

Coconut Crusted Banana Flowers

Details

Servings

8 to 10

Prep time

10 minutes

Cooking time

30 minutes

Ingredients

  • 2 18 ounce cans Banana Blossoms

  • 1 cup Panko

  • 1 cup Shredded Unsweetened Coconut

  • 1 cup Flour

  • 1 cup Water

  • 2 tablespoons Kelp Granules

  • 1 tablespoon MSG (or salt)

  • Lime Wedges (for garnish / serving)

  • Refined Coconut Oil (or vegetable oil), as needed for frying

Directions

  • Place a pot on the stove and fill with coconut oil until approximately 1/2 inch of the bottom of the pot is full. Place a thermometer in and slowly bring to deep frying temperature (350F).
  • While oil is heating up drain cans of banana flowers and pat dry. Slice limes into wedges (optional). Set aside.
  • In a bowl, slowly mix together water and flower until a batter forms. Once well mixed set aside.
  • In another bowl add coconut shreds, panko, msg, and kelp granules. Mix until well blended. Set aside.
  • Take each cut banana blossom and gently coat in flour batter. Allow excess batter to drip off. Once coated place in coconut panko mixture bowl and cover with crumbs, gently pressing the crumbs into the blossom ‘filet’. Repeat until all blossoms are gone.
  • Once oil is up to temperature, carefully add a couple blossoms at a time to oil. Allow each to fry for 1 minute each side, or longer as needed to turn golden brown. Once golden, remove and place on a paper towel lined plate, allowing excess oil to drip off. Repeat until all blossoms are fried.
  • Enjoy hot, served with lime wedges to squeeze over.

Quick thoughts from the omnivore reviewer during the live stream…

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