Savory White Fish Pancake Salad
Diet-Friendly & Delicious White Fish Pancake Salad
This is a recipe for a ‘White Fish Pancake Salad’, perfect for those looking to reduce carbohydrates and increase protein intake, especially if you’re concerned about ‘belly fat’. Using white fish fillets from your freezer and fresh vegetables, you can easily create a satisfying meal. The combination of tender, pan-fried fish pancakes and a zesty dressing is incredibly appetizing. Adding fresh berries and crunchy sesame seeds enhances both the flavor and nutritional value. It’s a wholesome and filling alternative to rice.
Main Ingredients- White fish fillets 150g
- Salt, a pinch
- Black pepper, a pinch
- Pancake mix (or flour) 3 Tbsp
- 1 Egg
- 1/2 Red chili pepper
- Cooking oil, for frying
Cooking Instructions
Step 1
First, thaw the frozen white fish fillets either at room temperature or by soaking them in cold water. Pat them completely dry with paper towels. Any excess moisture can make the pancakes soggy.
Step 2
Season the thawed white fish fillets lightly with salt.
Step 3
Add a pinch of black pepper to help eliminate any fishy odor.
Step 4
In a bowl, crack the egg and whisk it. Finely mince the red chili pepper (remove seeds first) and mix it into the egg wash. The chili adds a beautiful color and a hint of spice that cuts through richness.
Step 5
Sprinkle the pancake mix evenly over the seasoned fish fillets, coating both sides. A thin layer of flour helps the egg batter adhere better and ensures a crispier pancake.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Dip each floured fish fillet into the egg wash, letting any excess drip off, and carefully place it in the hot pan.
Step 7
Cook for several minutes on each side until golden brown and cooked through. Make sure the heat is not too high to prevent burning while ensuring the inside is fully cooked. Flip carefully.
Step 8
Wash the salad greens (lettuce, onion, etc.) and spin dry. Slice them into bite-sized pieces and arrange them attractively in a serving bowl. Add raspberries for a pop of color.
Step 9
Once the fish pancakes are cooked and slightly cooled, cut them into manageable pieces, about 2-3 cm.
Step 10
Arrange the cut fish pancake pieces elegantly over the bed of salad greens.
Step 11
Generously top with fresh blueberries,
Step 12
drizzle with sweet and tangy yuzu dressing and flavorful balsamic glaze according to your preference. Feel free to adjust the amount of dressing.
Step 13
Finally, sprinkle with toasted sesame seeds for a nutty finish. Your delicious and visually appealing White Fish Pancake Salad is now ready!
Step 14
Doesn’t it look appetizing? This salad is packed with protein, and the freshness of the vegetables and fruits makes it a wonderfully satisfying and healthy meal option, perfect instead of rice. Enjoy your delicious and healthy meal!
