Korean Fish Cakes is a traditional Korean recipe, for a classic fried fish cakes made from a paste of white fish, squid and prawns with vegetables. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Fish Cakes.
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Ingredients:
250g boneless skinless white fish fillet (eg snapper, cod, hake, pollack etc)
150g skinless squid body (you can also use the Squid tentacles).
100g peeled prawns
55g yellow onion, peeled and rinsed
30g carrots, rinsed and peeled
25g red bell peppers, rinsed and de-seeded
20g chives, rinsed and cut into 4cm lengths
1 extra large egg white
1 tsp rice wine (mirin)
1 tsp white sugar
1 tsp fine salt
2 tbsp potato starch
2 tbsp plain (all-purpose) flour
vegetable oil for deep frying
Method:
Individually rinse the fish, squid and prawns in cold water and pat dry them separately with paper towels. Cut the fish and squid into a few chunks. (No need to cut the prawns.) Combine all of the seafood in a food processor then pulse to chop before grinding them finely (about 30 seconds to 1 minute). Scrape the ground seafood mixture into a large mixing bowl.
Separately pat dry all the vegetables with paper towels. Put them into a food processor and grind them (about 10 seconds). Add the ground vegetables to the ground seafood.
Add the remainder of the ingredients (egg white, rice wine, sugar, salt, starch and flour) to the bowl and mix thoroughly to combine.
Prepare two large flat plates and lay cover with some greaseproof paper. Scoop out 1 tbsp of the fish cake mixture and take scrape it off the first spoon using another spoon (teaspoon size is good). Place the fish cake ball on to the waxed paper. Repeat this for the remainder of the fishcake mixture.
Heat oil in a wok, deep saucepan or deep fat fryer. Set over high heat and heat until bubbling (about 5 mins). Reduce the heat to medium or medium low. Add some fish cake balls (no more than 6 balls at one time, it will depend on the size of your sauce pan) using tongs into a pan and deep fry them until they are cooked (usually for 2 to 3 minutes). The outside of the fish ball is ‘very lightly’ crispy and inside should be very soft.
Remove the fried fishcake balls from the oil using a spider or slotted spoon. Transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat the cooking process with the next batch of fish cakes.
Once all the fish cakes are cooked, allow to cool for about 5 minutes. Serve accompanied by chilli sauce/tomato sauce/ketchup or mustard sauce.
You can also use these in any dish that calls for fish cakes as an ingredient.
