Mackerel Pancakes with Sesame Seaweed Salad

2 mackerel fillets

15g dried wakame seaweed

½ cucumber, finely sliced

½ pear, julienned

4 radishes, finely sliced

2 tablespoons pickled ginger

The Batter

150g plain flour

80ml cold water (approx.)

1 teaspoon vegetable oil

The Fish Marinade

1 teaspoon mirin

1 teaspoon light soy sauce

The Sesame Dressing

1 garlic clove, finely chopped

1 thumb-sized piece ginger, finely chopped

½ pear, finely chopped

1 tablespoon sesame paste (tahini)

1 tablespoon light soy sauce

1 teaspoon rice vinegar

1 teaspoon mirin

PREPARATION

1. Mix the flour, water and oil into a smooth dough, knead until elastic, then cover and rest for 15 minutes.

2. Soak the dried wakame seaweed in cold water until fully expanded, then drain thoroughly and set aside.

3. Finely slice the cucumber, radishes and pear, then combine them with the wakame and pickled ginger in a large bowl.

4. Finely chop the garlic, ginger and remaining pear, then place them into a mixing bowl ready for the dressing.

5. Add the sesame paste, soy sauce, rice vinegar and mirin, stirring until a smooth dressing forms. 

6. Pour the dressing over the seaweed mixture and toss thoroughly so all the ingredients are evenly coated.

7. Divide the rested dough into small portions, roll out thinly and cook in a dry frying pan until lightly browned and puffed in places.

8. Mix the mirin and soy sauce together and brush over the mackerel fillets, coating both sides lightly.

COOKING

9. Heat a frying pan over medium-high heat and cook the mackerel skin-side down until

crisp and golden.

10. Turn the fish briefly and continue cooking until just cooked through while allowing

the glaze to caramelise.

11. Spoon a little extra dressing over the fish and allow it to char lightly in the pan for

added flavour.

12. Serve the mackerel with the warm pancakes and sesame seaweed salad on the side.

School of Wok Tips

 Resting the dough makes the pancakes easier to roll thinly.

 Wakame expands dramatically, so only a small amount is needed.

 Pear adds natural sweetness to the dressing without overpowering the fish.

 Crisp mackerel skin provides the perfect contrast to the fresh seaweed salad.

FAQs

Can I use another fish instead of mackerel?

Yes, salmon, trout or sea bass work very well with the same flavours and cooking method.

What is wakame?

Wakame is a dried edible seaweed commonly used in Japanese salads and soups.

Can I make the pancakes ahead of time?

Yes, they can be cooked in advance and gently reheated before serving.