Korean · Dinner
Fried Fish Cake Skewers
Korean-style fried fish cake made from white fish paste bound with egg white and cornstarch, shaped onto skewers and shallow-fried until golden and crisp. Served with soy-vinegar dipping sauce and scattered scallion garnish.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
413Calories
33.8gProtein
23.6gFat
16.9gCarbs
3.5gSugar
1.1gFiber
1458mgSodium
124mgChol
4gSat Fat
564mgPotassium
46mgCalcium
2.1mgIron
2.4mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat fish fillet dry, finely mince it, then transfer to a bowl. Mince the garlic and finely chop the scallion.
2
Build
Add egg white, cornstarch, scallion, garlic, sesame oil, salt and white pepper to the fish and mix until a sticky paste forms.
3
Chill
Cover and refrigerate the paste for 15 minutes until firm enough to mold onto skewers.
4
Fry
Heat vegetable oil in a skillet over medium heat, then lay skewers flat and shallow-fry 4 to 5 minutes per side until deep golden and springy to touch.
5
Plate
Arrange fish cake skewers on a plate, scatter with thinly sliced scallion, and serve with dipping sauce made by whisking soy sauce, rice vinegar, sugar and gochugaru together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 22 egg white
- 4 tbsp4 tbsp cornstarch
- 22 scallion
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 4 tbsp4 tbsp vegetable oil, for shallow-frying
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp gochugaru
