Homemade Fish Cakes from Scratch😍😋

 

Homemade Fish Cakes from Scratch

Anyeonghaseyo! Hello K Friends ! How have you been? Koreans really love fish cakes. If you visit Korean markets, you'll find a wide variety of fish cakes. However, it seems that not many people make these delicious fish cakes at home. So, today I'm going to show you how to make fish cakes at home. Hope you enjoy this recipe, too!

Homemade Fish Cakes

Ingredients:

• 1lb (450g) cod
• 7 oz (200g) shrimp
• a little carrot
• 1-2 chili peppers
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon cooking wine or mirin
• 1 egg white
• 5 tablespoons starch powder

Instructions

Chopping Vegetables: Finely chop a little carrot and chili peppers. Finely chop with a chopper or knife.

Remove the moisture from the shrimp with a kitchen towel. 

Defrost the frozen cod fish in the refrigerator the day before you use it, and since a lot of moisture comes out of the defrosted fish, squeeze out the moisture.

Put the fish and shrimp in the chopper. Grind very finely for 5-10 minutes to create stickiness in the dough later. The ingredients are finely ground.

Put the finely ground ingredients in a bowl. Add the

chopped vegetables. Add

• 1/2 teaspoon of salt. Add
• 1 teaspoon of sugar. Add
• 1 tablespoon of mirin or cooking wine. Add
• a little pepper. Add
• 1 egg white. Add
• 5 tablespoons of starch powder. Mix well. The fish cake dough is now ready. Let's go fry it in oil.

Shape the fish cake dough as desired (round, long, flat shape).

Keep the oil temperature about 300-325 Fahrenheit (150-160 degrees Celsius) over medium heat. When the surface becomes golden brown, take them out.

When eating, it's delicious to dip it in ketchup, mustard sauce, or sweet chili

Notes

• You can replace chili peppers with bell peppers, shrimp with squid, and cod with pollock or sea bream.
• For better fish cake texture, mix the dough until it's sticky.
• Fry gently at a moderate temperature for a soft and delicious result, avoiding the hardness caused by high heat or deep-frying.

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