Taro Fish
If you've got small taro roots, peeled, nori sheets and preserved black beans, rinsed, you're most of the way to this vegan: about 70 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the peeled taro into thick finger-shaped pieces, then wrap each piece in a strip of nori, dampening the edge so it sticks, to mimic a fillet of fish.
- Steam the wrapped taro pieces over boiling water for about 12 minutes until the taro is tender when pierced, then set aside.
- Heat the oil in a wok and fry the chopped ginger, garlic and rinsed black beans over medium heat for about 1 minute until fragrant.
- Add the diced green pepper and the white parts of the spring onions and stir-fry for another minute.
- Pour in the Shaoxing wine, soy sauce, stock powder and water, and bring the sauce to a simmer.
- Slide in the steamed taro pieces and simmer gently for 3 to 4 minutes, spooning the sauce over them so they absorb the flavour.
- Stir the cornflour into a little cold water, add it to the wok to thicken the sauce, then scatter over the remaining spring onion greens and serve.
You'll use: Frying pan / skillet · Saucepan · Wok · Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Taro Fish take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Taro Fish vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Taro Fish is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Taro fish at Hong Kong.jpg by Peachyeung316, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.