Seafood pancake
I made an impromptu seafood pancake tonight in order to use up leftover fishballs and other stuff. It was tasty. I was inspired by a seafood pancake we finally tried at one of our favorite Korean restaurants. It had been tempting me on the menu for many years and really looked like it should be tasty but instead it was strangely bland.
Rough recipe
Dice fishballs into about 1/3" cubes.
In a small bowl mix flour, baking powder, 1/4 tsp salt. Mix well, can use a whisk. Add 1/2 cup mushroom soaking liquid (or water). Add 1 Tbsp oil. Mix until combined but still lumpy.
Heat about 1 Tbsp oil in large pan and pan-fry fishball pieces until browned on a few sides (5-6 minutes?). Add frozen red pepper. Pan fry another 2-4 minutes. Add garlic powder, pan fry about 1 minute. Add scallions and light soy sauce, mix well. Pan fry another minute.
Angst about how to incorporate batter.
Spread stuff evenly-ish in pan. Dump batter over and spread around on top of meat & veggies. Sprinkle evenly with sesame seeds. Drizzle the rest of the oil (one circular pour from one of those spout bottles) around the outer circumferance of the pancake. Let cook until some of the batter is set.
Angst about how to flip it. Decide to flip it in quarters. Without removing from the pan, "cut" a 1/4 of the round at a time with spatula and attempt to flip. Repeat for remaining 3/4. Flip the bits that didn't flip. Let cook on the otherside until nicely browned, about 4-8 minutes.
Eat warm.
Next time consider removing the cooked seafood mixture to a plate, adding sesame seeds, pour batter (make thinner) on top, then sprinkling seafood mixture on top.
Rough recipe
- around 10 plain leftover fishballs (cooked if not pre-cooked) (I used "Great Wall" brand fishballs in the white label with light blue art. They're a tad fishy if you eat a whole one in one bite, but in bits in the pancake, they're perfect.)
- 1/3 cup (about 40g) frozen red pepper pieces, slices were about 1.25" long
- 3 Tbsp frozen sliced scallions
- couple shakes garlic powder
- 1 Tbsp light soy sauce (NOT low/less sodium soy sauce, "light" means a different thing for asian soy sauces. My guess is it means "less molasses-y".)
- 5 Tbsp oil, divided
- 1 Tbsp white sesame seeds (raw)
- 3/4 cup (90g) flour
- 3/4 tsp baking powder
- 1/2 cup mushroom soaking liquid, or water
- 1/4 tsp salt
Dice fishballs into about 1/3" cubes.
In a small bowl mix flour, baking powder, 1/4 tsp salt. Mix well, can use a whisk. Add 1/2 cup mushroom soaking liquid (or water). Add 1 Tbsp oil. Mix until combined but still lumpy.
Heat about 1 Tbsp oil in large pan and pan-fry fishball pieces until browned on a few sides (5-6 minutes?). Add frozen red pepper. Pan fry another 2-4 minutes. Add garlic powder, pan fry about 1 minute. Add scallions and light soy sauce, mix well. Pan fry another minute.
Angst about how to incorporate batter.
Spread stuff evenly-ish in pan. Dump batter over and spread around on top of meat & veggies. Sprinkle evenly with sesame seeds. Drizzle the rest of the oil (one circular pour from one of those spout bottles) around the outer circumferance of the pancake. Let cook until some of the batter is set.
Angst about how to flip it. Decide to flip it in quarters. Without removing from the pan, "cut" a 1/4 of the round at a time with spatula and attempt to flip. Repeat for remaining 3/4. Flip the bits that didn't flip. Let cook on the otherside until nicely browned, about 4-8 minutes.
Eat warm.
Next time consider removing the cooked seafood mixture to a plate, adding sesame seeds, pour batter (make thinner) on top, then sprinkling seafood mixture on top.