Pan-Seared Croaker with Fragrant Perilla Leaves and Clam Soup
Pan-Seared Croaker with Fragrant Perilla Leaves and Clam Soup
Weekend Feast: A Table Laid with Fresh Seafood Delights
Experience the unique aroma of perilla leaves, a cherished herb from the southern regions of Korea, often used in traditional stews. Today, we’re showcasing its versatility with a flavorful Perilla Leaf and Mussel Pancake, a refreshing Clam and Seaweed Soup, and delicately pan-seared Croaker. This spread promises a delightful and satisfying weekend meal.
Fragrant Perilla Leaf and Mussel Pancake- 1 handful fresh perilla leaves (approx. 50g)
- 1/2 onion (small, finely chopped)
- 1 red chili pepper (seeds removed, finely chopped)
- 3 green chili peppers (finely chopped, include seeds for more heat if desired)
- 1/2 cup pancake mix (approx. 60g)
- 2/3 cup water (approx. 130ml, adjust for batter consistency)
- 1 cup shelled mussels (approx. 150g)
- Vegetable oil (for frying)
Refreshing Clam and Seaweed Soup- 1 cup dried seaweed (rehydrated, approx. 50g when soaked)
- 200g fresh clam meat
- 2 pieces dried kelp (approx. 5x5cm each)
- 2 Tbsp fish sauce or soy sauce (adjust to taste)
- A dash of perilla oil (for stir-frying)
Delicately Pan-Seared Croaker- 1 medium croaker fish (approx. 500-600g)
- Vegetable oil (for searing)
- 1 cup dried seaweed (rehydrated, approx. 50g when soaked)
- 200g fresh clam meat
- 2 pieces dried kelp (approx. 5x5cm each)
- 2 Tbsp fish sauce or soy sauce (adjust to taste)
- A dash of perilla oil (for stir-frying)
Delicately Pan-Seared Croaker- 1 medium croaker fish (approx. 500-600g)
- Vegetable oil (for searing)
Cooking Instructions
Step 1
[Making the Fragrant Perilla Leaf and Mussel Pancake] First, wash and thoroughly dry the perilla leaves, then finely chop them. Finely chop the onion, red chili, and green chili peppers. In a bowl, combine the chopped vegetables, mussel meat, pancake mix, and water. Mix well to create a batter. The batter should be thick but pourable, not too runny. 
Step 2
Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Ladle about one scoop of batter into the pan and spread it thinly into a round shape.
Step 3
Once the bottom is golden brown and crispy, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown and cooked through. The key is to achieve a nice crispiness on both sides.
Step 4
Transfer the perfectly cooked pancake to a serving plate. You can cut it into bite-sized pieces if desired. Sprinkle with toasted sesame seeds for an extra nutty flavor and appealing finish.
Step 5
[Making the Refreshing Clam and Seaweed Soup] Soak the dried seaweed in cold water until fully rehydrated. Squeeze out the excess water and cut it into bite-sized pieces (about 3-4cm long). In a pot, heat a dash of perilla oil over medium-low heat and stir-fry the soaked seaweed for 2-3 minutes until fragrant. This step enhances the seaweed’s natural flavor. 
Step 6
Add the prepared clam meat to the pot and sauté for another 1-2 minutes. The clams will release their delicious umami. Pour in water that has been infused with the kelp (or fresh water) to cover the ingredients.
Step 7
Bring the soup to a boil, then skim off any foam that rises to the surface. Season with fish sauce or soy sauce to your preference. Let it simmer for about 5-10 minutes, allowing the flavors of the seaweed and clams to meld beautifully. Your refreshing soup is ready!
Step 8
[Making the Delicately Pan-Seared Croaker] If your croaker is already cleaned, rinse it under cold water and pat it completely dry. Make diagonal slits about 2-3cm apart on the fish. This helps the fish cook evenly and absorb flavors better. 
Step 9
Heat a frying pan over medium heat with a good amount of vegetable oil. Carefully place the prepared croaker in the hot pan. To ensure crispy skin, place a paper towel over the fish and press down gently as it sears. Once one side is golden brown and crispy, flip the fish and repeat the process on the other side. Your simple yet delicious pan-seared croaker is now complete.
