Celery Fish (Seleryba) - in two versions

Celery fish, also known as seleryba, is a classic vegan alternative to fish.
It uses cooked celeriac for texture and nori sheets to add a subtle, sea-like aroma.

Traditionally served cold, especially during holidays.

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Celery Fish (Seleryba)

Vegan “Fish” Made from Celeriac and Nori

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Time & Yield

Prep time: 35 minutes
Cooking time: 25 minutes
Resting time: min. 6 hours (recommended overnight)

Yield: large batch (from 4 celeriac roots)
Approx. 8–10 servings

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Ingredients (Base for Both Versions)

Main

• 4 medium celeriac roots (celery root), peeled

• 4-5 nori sheets, cut into strips

Batter

• 1½ cups chickpea flour

• 1½ cups unsweetened plant-based milk (almond, rice, or oat)

• 2 tbsp lemon juice

Spices

• 1½ tsp salt

• 1 tsp sweet paprika

• ½ tsp garlic powder

• ½ tsp white or black pepper

• Optional: pinch of ground coriander

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Instructions 

Celery Fish (Base)

1. Cook the celeriac

• Slice the peeled celeriac into thin, fish-like slices.
• Cook in lightly salted water for 12–15 minutes,
• until tender but still firm.
• Drain well and let cool slightly.

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2. Add the "fish" aroma

Wrap each slice with a strip of nori. This step is essential for the marine-like flavor.

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3. Prepare the batter

• Whisk chickpea flour, plant milk, lemon juice, and spices until smooth.
• The batter should be slightly thick, like pancake batter.

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4. Bake 

• Dip each nori-wrapped slice into the batter.
• Place on a baking tray lined with parchment paper.
• Bake at 200°C (390°F) for 20–25 minutes,
• flipping once halfway through.
• Let cool completely.
• At this point, you have basic celery fish.
  
  
  

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TWO SERVING VERSIONS

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Version 1: Classic Celery Fish (Seleryba)

How to serve:

Arrange the baked celery fish on a plate.

Serve cold, optionally with:

• lemon wedges

• rice cakes

• vegan tartar sauce

• fresh herbs

• rice

• potato wedged

This version is very versatile; you can serve it with many things 🪴

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Version 2: Celery Fish with Braised Vegetables in Tomato Sauce

(Polish  "Greek-Style" - Ryba po Grecku)

Cultural note

Despite the name, this dish is not Greek 😊

"Ryba po grecku" refers to a fish dish served with slow-braised vegetables in a tomato sauce, a traditional Polish holiday preparation.

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Ingredients

Vegetable Sauce

• 1 large onion, thinly sliced

• 3 large carrots, grated

• 2 bell peppers (red and yellow), thinly sliced

• 1½ cups tomato passata or crushed tomatoes

• 2 tbsp tomato paste

• ½ cup unsweetened plant-based milk

• 1 bay leaf

Spices

• 1 tsp salt

• 1 tsp sweet paprika

• ½ tsp black pepper

• ½ tsp allspice

• Optional: pinch of chili flakes

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Instructions 

1. Soften the onion
   Place the onion in a wide pan with 2–3 tbsp of water. Cook gently until translucent.

2. Add vegetables
   Add carrots and bell peppers. Cook for 10–12 minutes, stirring and adding water if needed.

3. Tomato phase
   Add passata, tomato paste, plant milk, bay leaf, and spices. Simmer for 15 minutes, until the sauce is thick and aromatic.

4. Assemble 

• In a serving dish, layer the celery fish, then cover with vegetable sauce
• Repeat layers if needed.
• Cover and refrigerate for at least 6 hours, preferably overnight.
• Serve cold.

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Nutrition (per serving: 1/9 of the batch) 

Classic Celery Fish 

Calories: ~180 kcal
Protein: ~9 g
Fat: ~3 g
Carbohydrates: ~26 g
Fiber: ~7 g

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Greek-Style Version

Calories: ~230 kcal
Protein: ~10 g
Fat: ~4 g
Carbohydrates: ~32 g
Fiber: ~9 g

(Values are estimates and depend on ingredient brands.)

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