There are many delectable and distinctive meals to select from in Korean cuisine. Fish cakes are one of my personal favorites. In Korea, fish cakes are a common street meal that are frequently offered as an appetizer or side dish. Although they can be produced from a variety of fish, pollock is the most popular choice. Vegetables, spices, and eggs are combined with crushed fish to create a paste. After that, the mixture is shaped into cakes and fried. In addition to a dipping sauce like soy sauce or vinegar, fish cakes are frequently offered.
what do fish cakes taste like
They often have a faint fish flavor and are not very strong. The fish is held together by the potatoes and other components, which also give the dish a slight sweetness and creaminess. Depending on how they are prepared, fish cakes can have different textures.
what to serve with fish cakes
This recipe for roasted potatoes is perfect if you’re searching for a tasty and simple side dish to go with fish cakes. These potatoes are oven-roasted to perfection and go well with any kind of fish cake. You may feel good about offering them to your family and friends because they are also a nutritious alternative.
Tips foe Fish Cakes Korean
Without a bowl of rice and some delectable sides, a wonderful Korean supper would be incomplete. Fish cakes are one of my personal favorites because they are not only delicious but also quite simple to create. Here are some suggestions to prepare the ideal fish cake:
- Pick your fish carefully. Since white fish has a softer flavor and will better absorb the sauce’s spices, I suggest choosing cod or halibut.
- Eliminate the smell of fish by properly rinsing your fish and soaking it in milk for at least 30 minutes before cooking. This will assist in eliminating the bothersome fishy smell.
- Take care not to overmix the fish cake dough because doing so will result in tough cakes. Simply combine everything by mixing.
- Don’t deep-fry your fish cakes; just give them a short fried instead.
Fish Cakes Korean
Ingredients
- ½ lb (225g) fish cakes strips
- 2 tbsp soy sauce
- 2 tsp garlic minced
- 2 tbsp grapeseed or olive oil
- 1 tbsp sesame oil
- ½ tsp kosher salt
- ⅛ tsp black pepper ground
- ½ yellow onion thinly sliced
- 1 Korean green chili seeded and cut into ½-inch
- 1 Korean green chili seeded and cut into ½-inch
Instructions
- Mix the soy sauce, garlic, sesame oil, salt, black pepper, and 2 tablespoons of water in a small mixing dish.
- The grapeseed oil should be heated over medium-high heat in a skillet. Cook the fish cakes, onion, and chilies while stirring continuously for two to three minutes.
- Add the soy sauce mixture to the pan and turn the heat down. Cook the fish cakes, stirring frequently, until the liquid is gone and they are golden brown.
- Although it's ideal to serve this hot, it can also be refrigerated or served at room temperature. It will last for one to two days in the fridge.