3/4 cup flour
1 cup water
1 cup yellowtail — cooked leftovers or raw
1 spring onion — chopped
1 jalapeño pepper — thinly sliced
salt and black pepper
chilli paste — optional
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. Fish With A Story is fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. This seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology powered by ABALOBI. Recipe by chef Margot Janse.
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