Korean Spring Onion Pancake with New Zealand King Salmon


Serves: [enter detail here]


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 

  • Preheat an oven to 180°C (350°F). 
  • Heat up a pan and coat with some oil. 
  • Ladle the batter onto the pan & add ½ the salmon. 
  • Pan-fry for a couple of minutes until the bottom surface turns slightly brown, flip it over & then place the remaining salmon on top of the pancake & bake in the oven until the pancake is just cooked (no liquid movement) & the salmon is hot. 
  • Garnish with kimchi (& coriander) on top or to the side. 
  • Plate & serve with the dipping sauce.


About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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