Ingredients
- Pancake batter Ingredients:
- 125g flour, sifted
- 1 large egg
- 60ml cold water
- 2-3 tbsp kimchi juice
- 2 spring onions, cut into small rounds
- 0.5 tsp salt
- Canola oil for frying
- Dipping sauce Ingredients:
- 2 Tbsp korean soy sauce
- 0.5 tsp rice vinegar
- 0.5 tsp sugar
- 1 clove garlic, finely minced
- Pinch of red chilli fakes
- 150g New Zealand King Salmon, diced
- 8 cooked New Zealand greenshell™ mussels, 4 roughly chopped
- Kimchi
- Fresh coriander
Recipe also works with:
Method
Pancakes
- Mix the flour, egg, water, kimchi juice, spring onion, salt in a bowl and stir to form a batter. Allow the mixture to rest for 20 minutes.
- Pre-heat an oven to 180°C.
- Heat up a pan and coat with some oil. Ladle the batter onto the pan and add half the salmon and the chopped greenshell mussels.
- Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over and then place the remaining salmon and mussels on top of the pancake.
- Bake in the oven until the pancake is just set and the seafood is hot.
- Garnish with kimchi and coriander on top or to the side.
- Plate and serve with the dipping sauce.
Dipping sauce
- In a mixing bowl add soy sauce, rice vinegar, sugar chilli, garlic.
- Mix well and allow to steep for 1 hour.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...
Greenshell™ mussel Mãori Name: Kutai
Greenshell™ mussels are members of the Mytilidae family (mussels). Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae famil ...