White Fish Jeon

흰살 생선전, HuinSal SaengSeonJeon

Posted by Aeri Lee on July 7, 2010 Leave a comment (11) Go to comments

These Korean style white fish cakes are really delicious. They make a perfect dish with a good white fish flavor along with extra vegetables and a little bit of flour. You can prepare the fish mixture ahead and fry it just before serving. That way, it can be a good party food as an appetizer or side dish.

Yield: 16 Fish Cakes

Short Korean Lesson: *^^*

Dahn (단) = Sweet
MaeWoon (매운) = Spicy

Video Instructions

Main Ingredients

12 oz Haddock or other White Fish
¼ Cup Carrot
⅓ Cup Onion
3 Garlic Cloves
1½ Tbsp Green Onion
1 tsp Hot Pepper
1 Egg
½ Cup Flour
½ tsp Salt
⅛ tsp White Pepper Powder
Some Oil for Frying

Directions

Cut 12 oz of haddock or other white fish into 1-inch pieces.

Prepare ¼ cup of carrot, ⅓ cup of onion, and 3 cloves of garlic. Cut them into 1-inch pieces.

Grind the fish for few seconds (about 5 seconds), until the fish becomes small pieces.

Add the onion, carrot, garlic, and about 3 Tbsp of water to the fish. Grind them for a minute or until they become like paste.

Finely chop the green onion (1½ Tbsp) and hot pepper (1 tsp).

In a mixing bowl, combine the fish mixture, green onion, hot pepper, 1 egg, ½ cup of flour, ½ tsp of salt, and ⅛ tsp of white pepper powder.

You will get a thick consistency like potato salad.

Spread a spoonful of the fish mixture into a heated and oiled pan.

Fry them on medium-high until both sides of the fish cakes become golden brown.

So far, I tried these fish cakes with different kinds of white fish such as haddock, halibut, and whiting fillet. I liked most of them, but halibut and haddock was the best. It’s very delicious. Try them someday.