Korean Fish Cake Side Dish


Being clever with your cleaver comes in handy when you make fish cakes. Of course, a food processor chops the fish even faster. Moist on the inside, crunchy and colorful on the outside, these savory little cakes make a colorful first course for any asian or Western meal.

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Type: FishCourses: Starters và appetizers

Recipe Ingredients

Fish Cakes
3/4 lb340g / 11ozFresh red snapper or rock cod fillets
1/4 cup36g / 1.3ozFinely-chopped water chestnuts
2 tablespoons30mlFinely-chopped red bell pepper
1 Green onion, including đứng top - minced
1 Tea pon chopped cilantro (Chinese parsley)
1 Egg white
1 teaspoon5mlCornstarch
1/4 teaspoon1.3mlSalt
1 Freshly-ground trắng pepper
1/2 cup73g / 2.6ozDried bread crumbs
2 tablespoons30mlSesame seeds
Vegetable oil - for deep-frying
Red bell pepper slivers - for garnish
Shredded seaweed (nori) - for garnish

Recipe Instructions

Chop the fish finely with a cleaver or in a food processor. Combine it with the remaining fish cake ingredients in a medium bowl & mix well. Shape the mixture into six 2-inch cakes. Combine the bread crumbs & sesame seeds in a shallow bowl. Dredge the fish cakes in the coating on both sides.

Set a wok in a ring stand and showroom oil to a depth of about 2 inches. Heat the oil to 360 degrees và adjust the heat to lớn medium-high. Slide the fish cakes into the oil và cook until golden brown, about 1 50% minutes on each side. Remove the cakes with a skimmer và drain them on paper towels. Garnish with bell pepper slivers & shredded seaweed.

This recipe yields 6 cakes.

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Tips: You can use any fresh trắng fish khổng lồ make this recipe. Some frozen fish tends to be dry và lacks the binding chất lượng necessary for these cakes.

Nori is most familiar as the dried seaweed wrapper for rolled sushi. Look for it in Japanese stores.

Variation: If you prefer, you can pan-fry the fish cakes in 1 tablespoon of vegetable oil. Cook for 2 50% minutes on each side or until golden.