These past few weeks, all I’ve been doing with my free time is fishing in Guild Wars 2. I have to catch every fish and complete all the achievements for one of the best titles in the game, Cod Swimming Amongst Mere Minnows. When the expansion launched I knew I would be spending a lot of time fishing. I had no idea there was going to be this collection aspect for titles. I’ve currently completed 27 out of 30 of the achievement collections.
Unfortunately, I still need both Saltwater Fisher and Avid Saltwater Fisher. For some reason, the saltwater fish aren’t enjoying my bait. Those achievements require me to collect the same set of fish twice but the second one can only be completed after finishing the first set. I was really hoping that one would have finished a little earlier and all the extra Red Gurnard I have been catching would count towards that Avid achievement. At least I have my fellow fishers to hangout with in Ember Bay.
It is extremely important when fishing around Tyria that your fishing power is as high as it can possibly be. Fishing power can be increased in many ways but my personal favorite is all the delicious treats you can consume. My go-to has to be the Crispy Fish Pancakes! I love these because it gives me an hour long buff and I can share it with other people who are also fishing.
After making these a few times I decided it was time for me to hit the kitchen and attempt to make my own. I took a bit of inspiration from haemul pajeon which is a Korean savory pancake filled with scallions and seafood. The beauty of this dish is you can mix and match whatever seafood you would like as long as you end up with about 1 to 1 ½ pounds of seafood. This recipe is super simple and extremely delicious!
Sauce
2 tbsp soy sauce
1 tbsp rice vinegar
¼ tsp sesame oil
½ tsp sugar
1 scallion, white and light green part only – chopped
2 tsp ginger, grated
1 tsp toasted white sesame seeds
Mix everything for the sauce and store in an airtight container. Place in the refrigerator until you are ready to serve.
Fish Pancakes
½ cup all-purpose flour
½ cup potato starch
1 tsp baking powder
½ tsp garlic powder
1 tsp ginger powder
½ tsp onion powder
½ tsp ground black pepper
¾ cup water, cold
1 tbsp fish sauce
1 ½ tsp sesame oil
5 scallops, chopped
1 tilapia filet , chopped
¼ lb tuna, chopped
1 serrano pepper, chopped
4 scallions, chopped
½ red bell pepper, chopped
1 tbsp toasted sesame seeds
canola oil
Combine the flour, potato starch, baking powder, garlic powder, ginger powder, onion powder, and black pepper in a medium bowl. Combine the water, fish sauce, and sesame oil in a small bowl. Pour the water into the flour mixture and whisk until smooth. The batter should be thin.
Add the scallops, tilapia, tuna, serrano pepper, scallions, red bell pepper, and sesame seeds. Mix together with a spatula until it just comes together. Let rest, at room temperature, for 15 minutes.
Heat a medium nonstick pan over medium-high heat. Add 2 tablespoons of canola oil and allow to heat up. Take a large spoonful of the mixture and place into the pan, forming a 4 to 5 inch pancake. Cook until the bottom has turned golden brown, about 2 minutes. Flip and cook the other side until golden brown, another 2 minutes. Transfer to a paper towel lined plate to drain any excess oil. Serve immediately.
Crispy Seafood Pancakes
Ingredients
Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ¼ tsp sesame oil
- ½ tsp sugar
- 1 scallion white and light green part only – chopped
- 1 tsp ginger grated
- 1 tsp toasted white sesame seeds
Fish Pancakes
- ½ cup all-purpose flour
- ½ cup potato starch
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¾ cup water cold
- 1 tbsp fish sauce
- 1 ½ tsp sesame oil
- 5 scallops chopped
- 1 tilapia filet chopped
- ¼ lb tuna chopped
- 1 serrano pepper chopped
- 4 scallions chopped
- ½ red bell pepper chopped
- 1 tbsp toasted sesame seeds
- canola oil
Instructions
Sauce
- Mix everything for the sauce and store in an airtight container. Place in the refrigerator until you are ready to serve.
Fish Pancakes
- Combine the flour, potato starch, baking powder, garlic powder, ginger powder, onion powder, and black pepper in a medium bowl. Combine the water, fish sauce, and sesame oil in a small bowl. Pour the water into the flour mixture and whisk until smooth. The batter should be thin.
- Add the scallops, tilapia, tuna, serrano pepper, scallions, red bell pepper, and sesame seeds. Mix together with a spatula until it just comes together. Let rest, at room temperature, for 15 minutes.
- Heat a medium nonstick pan over medium-high heat. Add 2 tablespoons of canola oil and allow to heat up. Take a large spoonful of the mixture and place into the pan, forming a 4 to 5 inch pancake. Cook until the bottom has turned golden brown, about 2 minutes. Flip and cook the other side until golden brown, another 2 minutes. Transfer to a paper towel lined plate to drain any excess oil. Serve immediately.