Alkaline Vegan Soursop ‘Mock Fish’ Recipe

I got message from one of you asking me to make a Soursop mock fish recipe. At first, I felt puzzled at the possibility of making “fish’ out of soursop. In case you’re wondering too, soursop tastes just like fish when cooked. And by soursop, I mean unripe soursop. But then, I am happy I finally got to try this recipe and I’d never had imagined it will taste so good. Thank you for this awesome tip 🙂

The first time I tried the soursop fish recipe, I was beyond wowed. I mean, this tasted literally like fish. The first time I made this, I was amazed at how close the taste and texture was to fish.

I have since gone on to make several more. In fact, I have added several tweaks to the recipe and I found out it just gets better.

So, What is Soursop?

Soursop, also known as Graviola, Custard apple, Guanabana or more scientifically as Annona muricate is a extremely tasty, exotic fruit and the taste is just like a blend of pineapples and strawberries. It contains over 200 phytochemicals and has anti-cancer, antioxidant, anti-inflammatory, and antimicrobial properties. All parts of the plant have medicinal properties.

This is one of the tropical fruits that many may not have access to and that has until recently been relatively unknown. However, the local population has been aware of its numerous health benefits for a very long time and have relied on it for hundreds of years. 

Soursop is rich in vitamins C and B, as well as in antioxidants. The juice can be used topically, while pulverized seeds and decoctions made of leaves can be brewed as a powerful tea.

This is a fairly common tree throughout Central America and the fruit tastes very refreshing (something like a combination of strawberry and pineapple). It is often used to make delicious beverages.

Nutrition facts of soursop are more than impressive and range from healthy carbs, healthy fats, and protein to micronutrients and antioxidants.

What is Soursop Good for?

Soursop is great and most popularly known as an anti-cancer remedy. Soursop contains anthocyanins, a potent chemical that kills cancer cells. Several studies have shown that soursop, including the leaves and bark are effective against up to 12 different types of cancer.

Soursop is also found to be beneficial against inflammation, pain, fever, rheumatism, stomach disorders, high blood pressure as well as parasitic infections.

The Soursop leaves are a thousand times stronger at killing cancer cells than chemotherapy. In fact, many cancer survivors swear by the potency of soursop as an effective cancer fighting agent. Soursop have repeatedly been demonstrated to be more potent than chemotherapy for cancer.

What Dr. Sebi Recommended Soursop For?

Soursop is one of the fruits on the Dr. Sebi-approved food list which means it is one of the few foods that was considered safe to consume on an alkaline diet. Dr. Sebi used soursop both for nutrition and for healing.

Dr. Sebi recommended soursop for:

• Detox

Soursop is one of the herbs Dr. Sebi used to rid the body of toxins and to boost the immune system. All parts of this plant have detoxing properties –  soursop juice, soursop tea, and soursop fruit. As your liver is your key detox organ, all foods that support it, and soursop is one of them, can help you detox naturally. According to Dr. Sebi, a detox is the most important part of the healing process and the pace at which you heal depends mainly on how thoroughly your body had been cleansed.

• Nutrition

High in phytochemicals and  anti-cancer, antioxidant, anti-inflammatory, and antimicrobial properties, all parts of this tropical plant have medicinal properties. Being very healing and highly nutritious, soursop improves your wellbeing regardless of which part of the plant you use and whether you use it internally or externally. Soursop can be taken as a tea or tincture but it’s best to eat the fruit and leaves raw. Dr. Sebi believed that prevention is better than cure and recommended soursop as a way of healing BEFORE the first symptoms of the disease appear.

Alkaline Soursop Juice Recipe Two Ways – With Key Lime or Sea Moss

How to Make Soursop Mock-fish 

This just goes to say that where there is a will, there is a way. Often times, we think sticking to this lifestyle is one hell of a job. I mean, the food choices are so limited but when you realize that creativity can make the difference between limit and abundance then you’ll begin to appreciate this dietary lifestyle the more.

So, electric alkaline vegans, here you have your exact fish replacement recipe. This tastes just like fish, and I bet you’ll never miss fish once you begin to incorporate this recipe into your meal plan.

In this recipe, I was able to turn a soursop into a deliciously cooked “Mock fish” meal. Enjoy!

What You’ll Need

1. This recipe calls for one large Unripe soursop (not ripe). So you can get those Unripe soursop that are very green and hard.
2. You’ll also need wakame flakes or powder. This will give it a fishy or sea food flavor.
3. Some approved flour for the coating and making the batter if you want. You can use any of spelt, teff, or garbanzo bean flour
4. You can also add kelp for more sea food flavor
5. Sesame or grape seed oil to fry it in.
6. Some approved seasonings (onion powder, cayenne pepper, thyme)

Its amazing because not many people know you can actually eat soursop this way. We talked about this in one of our posts about the amazing ways you could eat soursop, including making as juice or ice cream.

So, let’s proceed with making this awesome fish replacement vegan and alkaline recipe.

Ingredients

The Mock Fish

• 1 Unripe Soursop
• 2 cups Spelt flour (or Teff flour or Garbanzo bean flour)
• 1 cup Spring water
• 1 Tbsp Sea moss gel
• 1/2 Ground fennel seedz
• 1/2 cup Grape seed oil or Sesame Oil
• 2 TSP Sea salt
• 2 TSP Onion powder, garlic powder)
• 1 Tbsp Kelp powder
• 1/2 TSP Wakame (ground)
• 1/4 TSP Cayenne pepper

Instructions

1. Cut soursop into halves. Peel the skin and carefully remove the seeds with a fork or small knife
2. Break up soursop pulp into smaller sizes or use hands or a spatula to mold into fillet-like shapes.
3. In the meantime, prepare the Spelt flour mix and for this, add the spelt flour, water, sea moss gel and seasonings into a bowl. Stir and mix until well combined.
4. Coat soursop fillets with flour batter.
5. Place pan over medium high heat pan and add sesame oil.
6. Add Soursop fillets to pan and cook for 5 minutes on each side or until slightly golden brown.
7. Remove fillets from pan and place in a blotted paper.
8. Serve warm with any alkaline sauce or see this mash recipe here. You can also refrigerate for up to 3 days

The Sauce (Alkaline Mash Sauce)

1 large Avocado
2 Key limes, juiced
1/2 tsp Sea salt, or as needed
1 tsp Onion powder
3 Cherry tomatoes
1/2 Cup Hemp milk
1 tsp Cayenne pepper
2 Cups Kale
1 medium Onion
1 tbsp Sesame Oil

Instructions for the Sauce

1. Pour all mash ingredients to a blender and blend until smooth
2. Serve with fried Mock fish.

Vegan Soursop Mock Fish Recipe

This vegan fish replacement recipe is quite making a lot of raves in some vegan communities. Aside mimicking fish in texture and taste, you can never go wrong with soursop as a healthy and beneficial fruit. Soursop is best known for its cancer fighting ability. So who wouldn't want a mock fish meal that is not only delicious but healthy?

5 from 1 vote

Print Save Rate

Course: Dinner, Side Dish

Cuisine: African, American, Caribbean, Jamaican

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2

Author: Kerri M. Williams

Ingredients

• 1 large Unripe Soursop

Mock fish

• 2 cups Spelt flour (or Teff flour or Garbanzo bean flour)
• 1 cup Spring water
• 1 tbsp Sea moss gel
• ½ tsp Fennel seeds ground
• ½ cup Grape seed oil or sesame oil
• 2 tsp Sea salt
• 2 tsp Onion powder
• 1 tbsp Kelp powder
• ½ tsp Wakame ground
• ¼ tsp Cayenne pepper

Sauce

• 1 large Avocado
• 2 Key limes, juiced
• ½ tsp Sea salt or as needed
• 1 tsp Onion powder
• 3 Cherry tomatoes
• 1 cup Hemp milk
• 1 tsp Cayenne pepper
• 2 cups Kale
• 1 medium Onions
• tbsp Sesame Oil

Instructions

For the Mock Fish

• Cut soursop into halves. Peel the skin and carefully remove the seeds with a fork or small knife
• Break up soursop pulp into smaller sizes or use hands or a spatula to mold into fillet-like shapes.
• In the meantime, prepare the Spelt flour mix and for this, add the spelt flour, water, sea moss gel and seasonings into a bowl. Stir and mix until well combined
• Coat soursop fillets with flour batter
• Place pan over medium high heat pan and add sesame oil. Add Soursop fillets to pan and cook for 5 minutes on each side or until slightly golden brown
• Remove fillets from pan and place in a blotted paper
• Serve warm with any alkaline sauce or see this mash recipe here. You can also refrigerate for up to 3 days

For the Sauce (Alkaline Mash)

• Pour all mash ingredients to a blender and blend until smooth.
• Serve with fried Mock fish.

Notes

Note that this recipe calls for unripe soursop, you really wouldn’t get same texture and flavor if you use ripened soursop. I talk about how you can identify unripe in this post here, so make sure you only soursop for unripe one. If you get to try this recipe, please let me know how it went in the comment section.

Enjoy 🙂

Kerri.