|1 cup||yellowtail — cooked leftovers or raw|
|1||spring onion — chopped|
|1||jalapeño pepper — thinly sliced|
|salt and black pepper — to season|
|chilli paste — optional|
|fresh coriander — to garnish|
|fresh mint — to garnish|
|sesame seeds — to garnish|
|lime — or lemon, cut into wedges|
Make a smooth batter by whisking the flour, water and eggs together.
Add the fish, spring onion and jalapeño.
Season with salt and pepper and some of your favourite chilli paste (to taste).
Heat some oil in a non-stick pan and add enough batter for one pancake. Lower the heat, cover with a lid and leave for 2–3 minutes. Turn the pancake over and cook for 1 minute on the other side. Slide onto a warm plate and make the rest of the pancakes.
Scatter with coriander, mint and toasted sesame seeds. Serve with lime/lemon halves.
Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology. Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by chef Margot Janse.
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