Ingredients
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 pan-frying)
Dipping sauce
- 2tbsp korean soy sauce
- ½tsp rice vinegar
- ½tsp sugar
- 1 clove garlic, finely minced
- pinch of red chilli fakes
- 150g New Zealand King Salmon, diced
- 8 cooked New Zealand greenshell™ mussels (4 of the mussels rough chopped)
- kimchi
- fresh coriander (optional)
Cooking instructions
Pancake batter
Mix the flour, egg, water, kimchi juice, spring onion & salt in a bowl; stir to form a batter. Allow the mixture to rest for 20 minutes.
Dipping sauce
In a mixing bowl add soy sauce, rice vinegar, sugar chilli & garlic. Mix well & allow to steep for 1 hour.
Cooking pancakes
Pre-heat an oven to 180°C. Heat up a pan and coat with some oil. Ladle the batter onto the pan & 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 & then place the remaining salmon and mussels on top of the pancake & bake in the oven until the pancake is just cooked (no liquid movement) & the seafood is hot. Garnish with kimchi (& coriander) on top or to the side. Plate & serve with the dipping sauce.
Image and recipe courtesy Nurtured Seafood
