This “vegan fish dish” recipe is made from a widely used Asian cuisine ingredient, regularly found in the freezer section of your local Asian grocery store.  The hero ingredient is frozen winter bamboo.  Using a special technique this miraculous shoot transforms into flaky fishlike texture and is full of flavour.



Ingredients – Serves 4

Vegan Fish

400g Frozen Winter Bamboo

2 Garlic Cloves, minced

2 Tbsp of Lemon Juice

1 Teaspoon Sea Salt

½ Teaspoon Bi Carb Soda

10g – ½ Pack of Masterfoods Fish Spice Blend Seasoning

Simple Tartare Sauce

½ cup Coconut Yoghurt

1g of Chopped Dill

Air Fryer Ingredients

600g Frozen Chips

16 Why Meat Mini Potato Scallops/Cakes


Step 1 – Prep the Winter Bamboo: Defrost and drain excess liquids. Slice the winter bamboo into fillet slices about 4cm thick.  Lay fillets flat and gently slice ‘flakes’ half deep & spaced 1cm apart.  Make sure cuts are not too deep.  One way to ensure flaky texture is to use chopsticks on either side of the winter bamboo to stop from cutting all the way through so the slices remain intact.

Step 2 – Mix the marinade: Mix together lemon juice, minced garlic, sea salt, fish seasoning & bi carb Soda in a flat dish or resealable bag and add mixture to the prepared winter bamboo for at least 20 minutes.

Step 3 – Steam Winter Bamboo:  To soften the texture of the winter bamboo quickly steam fillets for 4 mins.

Step 4 – Air Fryer: cook chips and the why meat mini potato cakes.  Will require 2 trays or may require 2 batches.

Step 5 – Fry the Winter Bamboo: pour enough oil to coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, coat the winter bamboo with plain flour.  Gently place the coated winter bamboo directly into the hot oil, being careful as it may spit. Repeat with the remaining fillet slices. Fry 2 to 3 minutes per side, turning as needed until the fillet is golden and crisp all over. Drain on paper towel. Serve hot with chips, a squeeze of lemon.

Step 6 – Tartare Sauce:  Cobine coconut yoghurt with dill and serve