Coconut-Crusted Fishless Goujons
Fish made from plants? Amazing right?! There are plenty of mock meats nowadays, however mock fish seems to be a rarity on the shop shelves. Since fish is such a unique texture and flavour, it’s a hard one to mimic, but I love a challenge! This time around I have used Heart of Palm, an ingredient that’s probably not in your everyday pantry. Yet this odd asparagus like vegetable that is harvested from palm trees is easily found in tins, probably next to the artichoke hearts that also create that seafood texture!
This is my first heart of palm recipe and I immediately fell in love with the result. For this recipe I obviously wanted to create something fish-like. First off I shredded the hearts with two forks just like the artichoke hearts in my previous recipes and attempted my first ever vegan fish goujons. I was incredibly surprised to find that not only did it have a great flaky texture once cooked in my breaded goujon but naturally had that taste of the sea! Of course if you wanted a more powerful taste of seafood add kelp powder or finely chopped seaweed.
Excited with this new experience for my taste buds, I got creative with fish goujon shapes and tasty coconut breading. My first thought was fish fingers, but being 21 now, I thought I best stick to something a bit more mature. Somehow by calling these goujons adds a little more class, forcing you to serve them with something other than baked beans and potato waffles. Instead, I made a simple dill mayo and ate them as a side. Alternatively, these would be an excellent salad topper or a burger bun filler.
Into The Hungry Herbivores fishy ideas? Tried The Hungry Herbivores’ Vegan Thai Crab Cakes? Fillet’O’Fishless? These two recipes are made with my other favourite “fishy” vegetable, artichoke hearts. Try them out and you won’t be disappointed!
Let me know what you think in the comments!
- 1 can of Palm of Hearts
- ½ tsp sea salt
- ½ tsp garlic powder
- ½ cup brown rice flour plus 2 tbsp.
- ½ cup non-dairy milk
- 1 tbsp. white wine vinegar
- ¼ cup cornflour
- ½ cup desiccated coconut
- ¼ cup vegan mayo
- 2 tbsp. fresh dill, chopped
- 1 tbsp. capers (optional)
- Preheat your oven to 375F/190C/Gas mark 5 and prepare a baking tray with parchment paper.
- Drain the tin of palm of hearts well and transfer them to a bowl. Using two forks, tear and rip part the hearts into thin stringy pieces. Ensure there are no long pieces or very chunky pieces remaining.
- Add sea salt, garlic powder and 2 Tbsp brown rice flour to the palm of hearts and stir in.
- In one shallow bowl add the rest of the brown rice flour.
- In another add non-dairy milk and whisk in the cornflour.
- In another add the coconut.
- One by one, take a heaped tablespoon of the palm of heart mixture and roll into a sausage shape, and flatten slightly into a goujon like shape.
- Coat in the brown rice flour, then dip into the milk mixture, then to the coconut. Place this onto your lined baking tray. Repeat until the all mixture has been used.
- Place in the oven for 25-30 minutes of until golden brown.
- While the goujons are cooking: Whisk together all the ingredients and transfer to a small dipping bowl. Chill until you are ready to serve.
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