Name: Hoisin Mackerel Pancakes Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 3 mackerel fillets, all bones removed, cut into finger-length strips; 2 tbsp hoisin sauce, plus extra for dipping; 4 spring onions, cut into thin matchsticks; ½ cucumber, cut into thin matchsticks; 2 Little Gem lettuces, leaves separated; 10 Chinese pancakes (available from Waitrose, Asian supermarkets or Chinese takeaways); 1 tsp vegetable oil

Jump to Recipe

Introduction

These hoisin mackerel pancakes combine tender, flavorful fish with crisp vegetables and soft Chinese pancakes for a delightful meal. Perfect for sharing, they bring a touch of Asian-inspired zest to your table with minimal effort.

A white ceramic plate rests on a white marbled surface with a colorful blue and purple patterned cloth underneath. On the plate, there is a soft, pale tortilla as the base. On top of the tortilla, there is a layer of fresh green lettuce, followed by pieces of grilled brown meat coated with a dark glossy sauce. Thin slices of fresh white and light green scallions are scattered on the meat and tortilla, adding a crunchy texture. To the left side of the tortilla, there are extra pieces of grilled meat and more scallion slices resting loosely on the plate. A small black bowl filled with more sliced scallions is placed on the lower left side of the plate. A few whole scallion stalks lay flat on the plate below the tortilla. Chopsticks are visible at the edge of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 mackerel fillets, all bones removed, cut into finger-length strips
2 tbsp hoisin sauce, plus extra for dipping
4 spring onions
½ cucumber
2 Little Gem lettuces
1 tsp vegetable oil
10 Chinese pancakes (available from Waitrose, Asian supermarkets, or Chinese takeaways)

Instructions

Step 1: Marinate the mackerel strips in 2 tablespoons of hoisin sauce while you prepare the vegetables.
Step 2: Cut the spring onions and cucumber into thin matchsticks, and separate the lettuce leaves.
Step 3: Heat the vegetable oil in a large frying pan over medium heat.
Step 4: Add the marinated mackerel to the pan and fry for 3 to 4 minutes until the fish is sticky and caramelised.
Step 5: Heat the Chinese pancakes according to the package instructions.
Step 6: Serve the pancakes, mackerel, spring onions, cucumber, and lettuce leaves in the middle of the table, along with extra hoisin sauce for dipping, and let everyone assemble their own pancakes.

Tips & Variations

For extra crunch, add grated carrot or thinly sliced radishes to the vegetable mix.
Swap mackerel for salmon or trout if preferred, but adjust cooking time accordingly.
If you like heat, add a drizzle of chili oil or a few slices of fresh chili to the pancakes.

Storage

Store any leftover cooked mackerel in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Keep unused pancakes wrapped in a damp cloth inside a sealed bag to prevent drying out, and warm them up as needed.

How to Serve

A white ceramic plate shows a soft, round tortilla at the center, topped with a layer of fresh light green lettuce leaves, followed by grilled pieces of golden-brown chicken glazed with a dark sauce. On top, there are thin strips of pale green scallions scattered evenly. To the left on the plate, extra grilled chicken pieces and some scallions are placed. A small black bowl filled with more scallions is beside the plate on a white marbled surface with a blue patterned background visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can marinate the mackerel and prepare the vegetables ahead of time. Cook the mackerel just before serving for the best texture and flavor. Pancakes are best warmed fresh but can be reheated quickly.

What can I use if I can’t find Chinese pancakes?

If Chinese pancakes are unavailable, you can substitute with thin flour tortillas or soft flatbreads, though the texture will be slightly different. Alternatively, try spring roll wrappers lightly warmed for a crisp option.