Name: Kimchi Fish Pancake Fritters
Prep time: 35 min
Cook time: 2 min
Total time: 37 min
Yield: 3
Cuisine: Side dish
Ingredients: 100 g Seabass Fillet; 100 g Kimchi; 130 g Carrot; 2 Spring Onion; 1 Tbsp Sesame Seeds; Vegetable Oil; 1 1/4 cups Tempura Mix; 250 ml Water; 1/2 tsp Salt; 1/2 tsp White Pepper; 3 Tbsp Soy Sauce; 2 Tbsp Rice Vinegar; 1 tsp Sesame Seeds; 1 tsp Chilli Flakes

Kimchi Fish Pancake Fritters

Level

moderate

Cooking

2 min

Preparation

35 min

Ingredients

Servings

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	1 ¹⁄₄ cups
Water cold	250 ml
Salt	¹⁄₂ tsp
White Pepper	¹⁄₂ 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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