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dr. sebi alkaline vegan King-fish Jamaican recipe

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
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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


  • 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


  • 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


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.


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 :)