Mackerel and Vegetable Pancake (No Fishy Smell!)
Savory Mackerel and Vegetable Pancake: A Delicious Recipe with Fresh Vegetables
Though it’s a time for leisurely mornings now that my high school senior’s college entrance exams are over, I still find myself waking up at 5:30 AM out of habit. I brew coffee and briefly visit the rooftop for some fresh air, but quickly retreat indoors due to the chill. Habits can be quite powerful! ^^;; Today, for a healthy home-cooked meal, I’m sharing a delightful ‘Mackerel and Vegetable Pancake’ made with Norwegian mackerel. ‘A pancake with mackerel?’ you might wonder. Don’t worry, it has absolutely no fishy odor! This recipe is a wonderful way to enjoy mackerel, making it a star on your dinner table.
Mackerel Marinade- 1 Tbsp Ginger wine (or Mirin/Sake)
Main Ingredients and Vegetables- 180g Norwegian Mackerel fillet
- 1/2 Onion
- 1/4 Zucchini
- 2 Oyster mushrooms
- 2 Button mushrooms
- 3 Red chili peppers
- 1 Cheongyang pepper (hot chili pepper)
- 1 Green chili pepper
- 180g Norwegian Mackerel fillet
- 1/2 Onion
- 1/4 Zucchini
- 2 Oyster mushrooms
- 2 Button mushrooms
- 3 Red chili peppers
- 1 Cheongyang pepper (hot chili pepper)
- 1 Green chili pepper
Cooking Instructions
Step 1
Prepare the fresh Norwegian mackerel fillet. Gently pat the surface dry with paper towels. This step helps prevent splattering when frying and keeps the fish from breaking apart.
Step 2
Cut the dried mackerel fillet into approximately 3 pieces. Then, sprinkle 1 tablespoon of ginger wine (or mirin/sake) over the fish to marinate for about 10 minutes. This helps to eliminate any potential fishy smell.
Step 3
Gather a variety of vegetables to enhance the flavor of this dish. Feel free to use whatever vegetables you have on hand! The vegetables used here are onion, zucchini, oyster mushrooms, button mushrooms, red chili peppers, cheongyang peppers, and green chili peppers. Adjust based on what’s in your refrigerator.
Step 4
Wash all the prepared vegetables and pat them dry. Finely mince all the vegetables to about 0.5 cm in size. Mincing them finely ensures they blend well with the mackerel and create a tender texture in the pancake.
Step 5
Examine the marinated mackerel fillet again. Use the tip of your knife to make shallow slits in the flesh and carefully remove any small bones that might remain. Removing bones thoroughly is a crucial step for a pleasant eating experience.
Step 6
Once all the bones are removed, finely mince the mackerel flesh. Aim for a size similar to the minced vegetables so that the ingredients mix evenly in the batter.
Step 7
In a large bowl, combine the minced vegetables and minced mackerel. Add 2 tablespoons of pancake mix, 2 eggs, a pinch of black pepper, and a pinch of salt. Mix everything thoroughly to form a cohesive batter. Adjust the consistency so it’s not too runny.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Use a spoon to scoop portions of the batter and place them into the hot pan, shaping them into round or flat pancakes. Avoid making them too thick, as this can make it difficult to cook them through.
Step 9
Once one side is golden brown and cooked, flip the pancake and cook the other side until golden brown. Ensure both sides are evenly cooked for a delicious pancake that is moist inside and crispy outside. Serve immediately while warm for the best taste.
