Norwegian Mackerel Spring Rolls (Jjajo): Crispy Snack Packed with Flavor
Recipe for Norwegian Mackerel Jjajo
A popular snack for kids! Try making healthy and delicious jjajo using fresh Norwegian mackerel. The fantastic combination of chili sauce and curry powder, along with the crispy texture, makes it a perfect accompaniment for drinks and a delightful appetizer or snack.
Jjajo Ingredients- 200g Norwegian mackerel fillet
- 10 sheets rice paper
- 3 Tbsp finely chopped onion
- 2 Tbsp finely chopped carrot
- 1 shiitake mushroom, finely chopped
- 2 Tbsp chopped scallions (or green onions)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- Pinch of black pepper
- 2 Tbsp cooking wine (like Mirin or Sake)
- A little fresh dill or perilla leaves (optional, for added aroma)
- 1/2 lemon (1 Tbsp juice used)
- Plenty of cooking oil (vegetable or canola oil) for frying
Jjajo Seasoning- 1 Tbsp chili sauce
- 1 Tbsp curry powder
- 1 Tbsp chili sauce
- 1 Tbsp curry powder
Cooking Instructions
Step 1
Prepare all ingredients thoroughly to make delicious Norwegian mackerel jjajo. Finely chopping the vegetables ensures they mix well with the filling.
Step 2
The star of today’s jjajo is the fresh and nutritious ‘Seafood From Norway’ mackerel fillet. We’ll bring out the mackerel’s unique flavor.
Step 3
Finely chop all the vegetable ingredients except for the mackerel: onion, carrot, shiitake mushroom, and scallions (or green onions). This will help them integrate well with the fish later.
Step 4
The thin membrane on the mackerel skin can cause a fishy odor, so carefully remove it with a knife. This step is effective in getting rid of any unwanted smell.
Step 5
Finely mince the Norwegian mackerel fillet, from which you’ve removed the skin membrane. Use the back of your knife or the side of the blade. Mince it to an appropriate size so it doesn’t become mushy, ensuring a pleasant texture.
Step 6
In a large bowl, combine the minced mackerel with 1 Tbsp lemon juice, minced ginger, minced garlic, cooking wine, and black pepper. Mix everything well by gently kneading, then let it marinate for about 10 minutes to allow the flavors to meld.
Step 7
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the marinated mackerel and stir-fry, breaking up any clumps with chopsticks or a fork to ensure even cooking.
Step 8
Once the mackerel is partially cooked, add all the finely chopped vegetables (onion, carrot, shiitake mushroom, scallions) and stir-fry together. Cook until the vegetables soften and are well combined with the mackerel.
Step 9
When the vegetables are fully cooked, add the seasoning ingredients (chili sauce and curry powder) and mix well. Stir-fry until most of the moisture evaporates, completing the filling mixture.
Step 10
Transfer the cooked mackerel filling to a separate bowl and let it cool completely. If you wrap the filling while it’s still hot, the rice paper might tear.
Step 11
Now, prepare for wrapping the jjajo. Have the cooled mackerel filling, warm water for softening the rice paper, and the rice paper sheets ready. The water should be warm, not hot.
Step 12
Quickly dip a sheet of rice paper into the warm water for about 5-10 seconds and then remove it. Be careful not to soak it for too long, as it will tear! Place the softened rice paper on a plate or cutting board. Optionally, place a leaf of dill or perilla leaf on top for added aroma.
Step 13
Place about 1.5 Tbsp of the prepared mackerel filling onto the center of the rice paper. Avoid overfilling, as it can make it difficult to roll neatly.
Step 14
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Pull tautly as you roll upwards to create a tight spring roll. Rolling it snugly is key to prevent it from unraveling.
Step 15
All the jjajo are rolled! Rice paper becomes very fragile when it’s moist and starting to leak, so fry them immediately after rolling. They are best when fried fresh.
Step 16
Pour enough cooking oil into a deep pan to generously cover the jjajo and heat it to about 180°C (350°F). Carefully add the jjajo to the hot oil and fry until golden brown and crispy, about 3-4 minutes. Remove the fried jjajo and place them on paper towels to drain excess oil.
Step 17
Ta-da! Your crispy Norwegian mackerel jjajo are ready. Serve them with chili sauce, sweet chili sauce, or a wedge of lemon (or lime) for a burst of flavor.
Step 18
Serving these jjajo with fresh salad greens is also a delightful experience, offering a crisp texture and a variety of flavors. Enjoy them with pickled radish wraps or fresh lettuce.
