Kimchi Fish Pancake Fritters
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Kimchi Fish Pancake Fritters

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Level

moderate
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Cooking

2 min
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Preparation

35 min
Ingredients
Servings
3
Fillings
Seabass Fillet
or any fish of your choice
100 g
Kimchi
roughly chopped into small chunks
100 g
Carrot
grated
130 g
Spring Onion
thinly chopped
2
Sesame Seeds
1 tbsp
Vegetable Oil
for frying
Batter Mix
Tempura Mix
14 cups
Water
cold
250 ml
Salt
12 tsp
White Pepper
12 tsp
Dipping Sauce
Soy Sauce
3 tbsp
Rice Vinegar
2 tbsp
Sesame Seeds
1 tsp
Chilli Flakes
optional
1 tsp
How to cook
Prepare the fillings
  • Cook the fish based on your preference (could be fried or steamed) then pull apart the cooked fish into small chunks.
  • Squeeze out the excess carrot juice from the grated carrots so that it does not dilute the batter.
Prepare the dipping sauce
  • Combine the rice vinegar, soy sauce sesame seeds and chilli flakes together.
Prepare the batter mix
  • Combine the tempura mix, cold water, salt and pepper thoroughly until its consistency resembles that of a pancake batter.
Start cooking
  • Add the cooked fished chunks, grated carrot and chopped kimchi to the batter mix.
  • Evenly coat all the prepared fillings with the batter mix.
  • Heat up the 4 tablespoons of oil in a pan over medium to high heat.
  • Spoon ¼ cup of the batter mix and flatten it out to roughly 0.5cm thick (or thinner if you want it crispier).
  • Fry 1-2 minutes on each side or until brown and to your desired crispiness.
  • Serve with the piping hot kimchi fish pancake fritters with the dipping sauce and enjoy!
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