Kimchi Fish Pancake Fritters

Serving 3 pax
Preparation Time 35 mins
Skill Easy

Prepared Fillings:
Cooked Seabass Fillet
100g Kimchi (Roughly Chopped)
130g Carrot (Grated)
1 tbsp Sesame Seeds
2 stalks Spring Onion (Thinly Chopped)
Vegetable oil, for frying

Batter Mix:
1 ¼ cup Tempura Mix
250ml Cold Water
½ tsp Salt
½ tsp White Pepper

Dipping Sauce:
2 tbsp
Rice Vinegar
3 tbsp Soy Sauce
1 tsp Sesame Seeds
1 tsp Chilli Flakes (Optional)

  1. Pull apart the cooked seabass fillet or leftover fish of choice into even smaller chunks. The fish could have been fried or steamed, depending on your preference.
  2. Grate the carrots using a large hole grater and squeeze out a little bit of the excess carrot juice so that it does not dilute the batter.
  3. Chop or use a scissors to roughly cut up the kimchi into even smaller chunks so it’ll be easy to mix into the pancake batter later on.
  4. Combine the ingredients for the batter mix thoroughly until its consistency resembles that of a pancake batter.
  5. Add the prepared fillings ingredients and ensure that all the ingredients are coated evenly with the batter mix.
  6. 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).
  7. Fry 1-2 mins on each side or until brown and to your desired crispiness.
  8. Combine dipping sauce ingredients together and serve with the piping hot kimchi fish pancake fritters!

*This is the third recipe of a 3-part series: 3-Course Meals under $15/person.
Create the accompanying dishes here: Roasted Prawns with Seaweed Butter (Appetiser), Quick Seabass Miso Ochazuke (Main)

Browse Recipes