Plant-based ‘fish’ & polenta chips with tartare sauce

Ingredients

Polenta chips

• 1 cup polenta
• 2 cups low sodium vegetable stock
• 1 tablespoon nutritional yeast
• 1 teaspoon dried rosemary

‘Fish’

• 1 can banana blossom in brine, drained
• 1 sheet nori
• 1/2 cup besan flour (chickpea flour)
• 1/4 cup tapioca flour
• 1/2 water
• 1/2 cup rice crumbs
• 1/4 teaspoon salt

Tartare sauce

• 1 cup soy yoghurt, unsweetened
• 1 dill pickle, finely diced
• 1 tablespoon chopped dill
• 1 tablespoon lemon juice
• salt and pepper to taste

Method

1. Mix polenta, vegetable stock, nutritional yeast and rosemary in a medium saucepan and bring to the boil. Cook for a few minutes on medium heat until thick. Place in a rectangular baking dish lined with cling wrap, smooth the surface and refrigerate for at least 1 hour or more.
2. Preheat oven to 200C / 400F. Once polenta is chilled, turn out of baking dish and cut into batons. Place on a baking sheet covered in baking paper. Set aside.
3. Make a batter by mixing besan and tapioca flour in a medium bowl with water. Batter should be consistency of a pancake mix. Cut nori sheet into 2cm thick strips. Drain the banana blossom and pat dry with a paper towel. Cut larger pieces in half lengthwise and place nori along the outer leaf. Dip banana blossom pieces into batter being careful to keep nori strip in place. Remove excess batter by wiping on the side of the bowl and crumb with rice crumbs. Place on a baking sheet with baking paper and place in hot oven along with polenta chips. Bake for 20-30 mins, checking periodically for “crunch” factor. Fish and chips should be crunchy on the outside, slightly golden but still soft inside.
4. While these are cooking prepare your tartare sauce by mixing all ingredients. Check for seasoning, adding more lemon juice or salt if necessary.
5. Serve with a big green salad. Enjoy!

(Serves 2)

Note: Banana blossom can be found in Asian grocers.