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
- 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
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.