Korean Pancakes with Alaska Pollock
Alaska pollock: 1 fillet
Sake: 2 tablespoons
Nira chives: 1/4 bunch
A [Flour: 90 g (approx. 3 oz.), Salt to taste, Eggs: 2, Water: 150 cc (approx. 3/4cup)]
B [Gochujang (red pepper paste): 1/2 tablespoon, Soy sauce: 1/2 tablespoon, Chicken stock: 1 teaspoon, Honey to taste]
Sesame oil: 2 tablespoons
Alaska pollock is a tender-fleshed fish. It gives the pancakes a delightfully rich flavor.
This recipe uses fresh Alaska pollock, but it works just as well with the dried type. Precooking the fish sprinkled with sake enhances its flavor. Alaska pcsock is also good in soups.
Cut the Alaska pollock into 4 or 5 pieces and place in a microwave-safe dish. Sprinkle with sake, cover with plastic wrap, and microwave for 1+1/2 minutes per 100 g of fish. The fish can also be cooked in a steamer. When finished, uncover and remove the skin and bones. Cut the nira chives into thirds.
Mix the ingredients in A in a bowl to make the batter, and add the fish and nira.
Heat 1 tablespoon of sesame oil in a pan, and add half of the batter mixture. Spread thin, and cook over medium heat until crisp. Flip over and cook the other side until crisp. Repeat with the remaining half of the batter.
Remove from pan and cut into bite-size pieces. Mix the ingredients in B to make the sauce, and serve with the pancakes.
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.