Seafood Pancakes and Gochujang Hollandaise Recipe
This recipe creatively blends flavours and techniques from both Korean and Western culinary traditions.
The dish features a delicate combination of sustainable white fish, prawns and scallops bound together with Hellmann’s Professional Mayonnaise for a smooth, rich texture.
Ingredients - Serves 2
Korean Seafood Pancakes
Sustainable White Fish 400 g
Raw prawns chopped 80g
Scallop meat chopped 80g
Curly Parsley chopped 20g
Red Chillies finely chopped x 1
Egg whole x 1
Knorr Professional Intense Flavours Citrus Fresh 400ml
Hellmann’s Professional 10L bucket 30g
The Slaw
Chinese cabbage 100g
Red onions 80g
Spring onions x 2
Hellmann’s Professional 10L bucket 100g
Gochujang Mayonnaise
Hellmann’s Professional 10L bucket 120ml
Gochujang paste 40 g
Preparation
Korean Seafood Pancakes
1. Blend the white fish, Hellmann’s Professional Mayonnaise, Knorr Citrus Intense Flavours & egg together in a blender until smooth.
2. Using a spatula transfer the mixture into a clean bowl & fold in the parsley, prawns and scallops
3. Cover the mixture and chill in the fridge until needed.
The Slaw
1. Mix thoroughly together
Gochujang Mayonnaise
1. Mix thoroughly together
Plating the Seafood Pancakes
1. Heat a little oil in a frying pan of on a flat griddle
2. Evenly spoon 6-8 dollops of fish mix and press each down to make flat pucks and cook the pucks until lightly browned on each side
3. Divide the cakes evenly between 2 plates and garnish with the slaw before spooning on the gochujang mayonnaise to finish
4. Garnish with fresh herbs or chillies
