Really need a few more details - what veg? or more importantly what level of calcium (ions) does it have? Also what gellan are you using LA or HA?
If it's slimy you have several things to look at. Using less gellan will help but only to a certain point, it might work for your combo though.
A few ideas to try...
- Make sure you keep the liquids above the hydration point of the gellan and liquid you are using. Improperly hydrated gellan = slime.
- Make sure that you have enough available ions (calcium) to convert the gellan; you don't need to use dairy - leafy greens, fish sauce, calcium chloride, calcium sulfate, calcium lactate or calcium gluconate.
Since you're using it to wrap fish i'd try first with the fish sauce (it is really a weak calcium additive though - but it might work) maybe the leafy greens depending on what veggie juice you're using.
- Are you hydrating the gellan in a separate step and adding to the juice? or just adding the gellan to the juice reduction? Always try to hydrate it separately - lessens the variables.
- Is your veggie juice low in Ph or high?
Not sure if this would work but it's how i'd start out and then 'tweak' from ...
Hydrate your gellan in distilled water @ 75 celcius - start at 0.3% solution
Ensure you have 0.04% calcium available in your juice reduction
Combine the two - vacuum to remove any air bubbles
Spread very thinly on acetate and cool.