Recipe Ingredient
- 100g selfraising flour
- 20g instant oats, blended for 10 seconds until fine
- 1/8 tsp baking powder
- 1/8 tsp pepper
- 1/8 tsp salt
- 12g castor sugar
- 150ml UHT milk
- 1 egg
- Olive oil cooking spray
- 150g dory fish fillet, sliced
- Pinch of salt
- 1 egg white, lightly beaten
- Seasoned flour (Combined)
- 20g corn flour
- 1 tbsp rice flour
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 tbsp oil
- 1 tsp sesame oil
- 1/2 a Bombay onion, sliced
- 4 – 5 thin slices young ginger
- 1/2 tsp chopped garlic
- 1/4 tsp freshly ground coarse black pepper
- Sauce ingredients
- 1 tbsp oyster sauce
- 1 tbsp black pepper sauce
- Dash of pepper
- 1 tsp light soya sauce
- 1/4 tsp sugar or to taste
- 4 tbsp water
Instructions
- Sift self-raising flour into a mixing bowl. Add blended oats, pepper, sugar and salt. Make a well in the centre and add in milk and egg. Beat with a wooden spoon until all the liquid is incorporated and the batter is free from lumps. Set aside, covered with a damp tea towel for 15-20 minutes.
- Heat a non-stick pan and spray lightly with olive oil.
- Pour 2 tablespoons of batter at a time into the pan. Swirl the pan to allow the batter to turn into a nice circle. Cook over a medium heat until the underside is golden.
- Turn the pancake over to cook the other side.
- Transfer the pancakes to a plate and fold into halves.
- Repeat the process with the remaining batter.
- Season fish fillet slices with salt. Dip fish slices in egg white, then coat with seasoned flour.
- Heat enough oil in a wok. Fry fish slices until golden and crispy.
- Heat a clean wok with oil and sesame oil; fry ginger, garlic and onion until fragrant. Add sauce ingredients and cook until sauce comes to a simmering boil.
- Return the fish to the sauce and add freshly ground black pepper to mix. Serve the pancakes with the black pepper fish.
To prepare the black pepper fish