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Pancake batter

125g flour, sifted

1 large egg

60ml cold water

2-3tbsp kimchi juice

2 spring onions, cut into small rounds

½tsp salt

Canola oil for frying

Dipping sauce

2 Tbsp korean soy sauce

½ tsp rice vinegar

½ 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


Fresh coriander



  1. 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.
  2. Pre-heat an oven to 180°C.
  3. 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.
  4. 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.
  5. Bake in the oven until the pancake is just set and the seafood is hot.
  6. Garnish with kimchi and coriander on top or to the side.
  7. Plate and serve with the dipping sauce.

Dipping sauce

  1. In a mixing bowl add soy sauce, rice vinegar, sugar chilli, garlic.
  2. Mix well and allow to steep for 1 hour.

Recipe by Nurtured Seafood

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