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 Pieces
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. 😀
That’s mine aeri
oh gosh! this was one of my childhood faves…comfort food. my mom makes it with cod and it comes out very delish as well. =)
hiiiiiiiiiiiiii aeri! =) this looks sooo good! but then everything you make looks good. 😉 miss you and love you LOTS!
*hi bryson! 🙂
my, oh my!! this looks delicious :). i will include this for my korean dinner tomorrow. my friends will be coming to eat. they love korean food very much!!
That’s a great recipe, thank you! So could we use these fish cakes for TteokBokki?
hi PINAR,
oops.. sorry.. it’s not for it.. I will post a recipe for right one someday.. ^^
I’m going to make this tomorrow … only with ahi (red sashimi type fish) Wish me luck!
are these ingredients all raw…the veggies and fish?
hi melissa,
Yes.. they are all raw..when you fry them.. it will be cooked. ^^
Hi I wanna make this. How long in advance can I prepare this mixture before frying it? Thanks!
hi Grace,
If i have to do.. I will keep the batter in the refrigerator half day or one day..but not any longer than that..