01Put the soaked rice in a blender and pulse until it becomes a smooth paste.
02Add the cooked rice and blend again. Pour it into a bowl and set it aside.
03Blend the urad dal until it's smooth. Then add the rice paste and mix well.
04Allow the mixture to sit for a few hours at room temperature; for best results, prepare it in the late evening or after dinner and let it ferment overnight (6 to 8 hours) to develop natural digestive probiotics.
05If you wish to prepare the fillet immediately, add 1 teaspoon of baking soda, mix well, and let the dough stand for a few minutes.
06Add salt and roasted sesame oil, giving the dough a gentle mix.
07Form the fillet cakes inside a square mold.
08Cook on a hot plate; when bubbles appear and burst on the surface, it indicates sufficient fermentation.
09Cook on very low heat until the bottom becomes crispy and crunchy.
10Use a knife to gently scrape between the dough and the edges of the mold, applying slight pressure to remove it.
11Flip the fillet and cook until the other side is equally crispy; if needed, flip again briefly to achieve additional browning.
12This recipe has its challenges, but the result is a well-earned, gluten-free, vegan fish 'o' fillet.
13Serve on a plate with your favorite garnish or side dish, with a drizzle of pesto if desired.
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