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Vg Salmon Fish(VEGAN)  素三文魚 SH1 FIS SS (220g)

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Vg Salmon Fish(VEGAN) 素三文魚 SH1 FIS SS (220g)

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Vg Salmon Fish(VEGAN)   素三文魚 SH1 FIS SS (220g X78)
Ingredients: Texture soy protein, Soy bean protein, Modified starch, Seaweed, Natural chilli red and Vegan seasoning.
Storage: Keep Frozen -18°c

Vegan spicy assam soya fishes


2 piece veg soya fishes

2 tbsps oil

800ml water

150g ladies fingers/ okra (cut into pieces)

4 red chillies (cut into pieces)

20g pink ginger bud / bunga kantan (minced)

5 pieces kaffir-lime leaves/ daun limau purut

1 bunch laksa leaves/ daun kesum


Pounded ingredients: pound together

20g pink ginger bud/ bunga kantan

60g red chillies

30g chilli padi

100g coriander seeds

30g candlenuts/ buah keras

40g fresh turmeric/ kunyit basah

40g lemon grass/ serai

15g galangal/ lengkuas

12-15 tbsp oil



2 tbsps sugar

6 tbsps tamarind paste/ assam gelugor

6 tbsps juice from small local limes/ limau kasturi

2 tsps salt

100g palm sugar/ gula melaka

For ganishing:

A little mint leaves/ daun pudina


1. Deep-fry the soya fishes till golden. Remove, drain and keep aside.

2. Blach ladies fingers. Keep aside.

3. In wok, add in 2 tbsps oil. Put in pounded ingredients to sauté for a couple of minutes till fragrant.

4. Pour in 800ml water. Bring to a boil and simmer over low heat for 10 minutes.

5. Add in the rest of ingredients and seasoning. Mix well and pour sauce over fried pomfret and ladies fingers. Sprinkle mint leaves as a garnish.

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