Creole Vegan Fish Filet with Haitian Epis
Even though our regular menu is already 70% vegan, it does not yet include a plant-based fish even though we nailed this recipe years ago at the Lancaster Vegan Festival. But other non-Vegan events don’t ask for it and, let’s face it, vegan fish is a lot more time and work to get right. The biggest challenge is having that crispy fish skin. Without it, you may as well eat your kids nuggets. This skin is made with sushi grade NORI seaweed. And we love you enough to serve you the good stuff — Korean nori hits different because it is seasoned better than the Japanese (sorry) version and, here in Baltimore, seasoning is everything. When I look back at my relationship with fish skin, no one likes slimy fish skin. I’m talking to you — salmon. The Japanese did it right by pioneering the crispy version. Once, you have that combination of texture and flavor, all is right with the world. And this vegan fish filet? Baby, IT IS RIGHT. The flavor and texture are on point. And we do it like no one else — we add Creole epis. Epis is the Haitian word for flavor and it may as well be the word for love because one bite and you will think, damn, I wish it were easier to get food like this. Because a long-distance relationship with your boo doesn’t work. Similarly, a long-distance relationship with your vegan fish is equally heart breaking. All these love ingredients take a lot of time to prepare and that means this filet will be in limited supply. Time to learn to live with disappointment. But good news, when vegan month is over, this dish will stay on the menu since love has no expiry date. Or at least it shouldn’t.
Even though our regular menu is already 70% vegan, it does not yet include a plant-based fish even though we nailed this recipe years ago at the Lancaster Vegan Festival. But other non-Vegan events don’t ask for it and, let’s face it, vegan fish is a lot more time and work to get right. The biggest challenge is having that crispy fish skin. Without it, you may as well eat your kids nuggets. This skin is made with sushi grade NORI seaweed. And we love you enough to serve you the good stuff — Korean nori hits different because it is seasoned better than the Japanese (sorry) version and, here in Baltimore, seasoning is everything. When I look back at my relationship with fish skin, no one likes slimy fish skin. I’m talking to you — salmon. The Japanese did it right by pioneering the crispy version. Once, you have that combination of texture and flavor, all is right with the world. And this vegan fish filet? Baby, IT IS RIGHT. The flavor and texture are on point. And we do it like no one else — we add Creole epis. Epis is the Haitian word for flavor and it may as well be the word for love because one bite and you will think, damn, I wish it were easier to get food like this. Because a long-distance relationship with your boo doesn’t work. Similarly, a long-distance relationship with your vegan fish is equally heart breaking. All these love ingredients take a lot of time to prepare and that means this filet will be in limited supply. Time to learn to live with disappointment. But good news, when vegan month is over, this dish will stay on the menu since love has no expiry date. Or at least it shouldn’t.