Are you craving a delicious, healthy, and surprisingly easy dinner? Look no further! This recipe for Korean Fish Cakes with Scallions offers a delightful blend of textures and flavors, perfect for a quick weeknight meal or a special occasion. These savory fish cakes, or eomuk (어묵) as they're known in Korea, are incredibly versatile and can be enjoyed as a standalone dish or incorporated into various other recipes. Get ready to impress your taste buds with this simple yet satisfying homemade cooking experience!
Ingredients:
- 1 pound white fish fillets (cod, haddock, or tilapia work well), skinned and deboned
- 1/2 cup finely chopped scallions (green onions)
- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 2 tablespoons vegetable oil
- 1 cup fresh or frozen scallops (optional, for added richness)
Instructions:
Get Started:
- Start by preparing your fish. Ensure it's thoroughly cleaned, skinned, and deboned. Cut the fillets into bite-sized pieces.
Prepare the Fish Cake Mixture:
- In a large bowl, combine the chopped fish, scallions, flour, egg, soy sauce, sesame oil, ginger, and pepper. Gently mix until everything is well incorporated, being careful not to overmix. Adding the scallops at this stage (if using) will create a wonderful flavor and textural contrast.
Form the Cakes:
- Once the mixture is combined, gently form it into small, flat cakes, about 1/2 inch thick. This is a great activity to involve kids in the homemade cooking process.
Bread and Fry:
- Lightly coat each fish cake in breadcrumbs. Heat the vegetable oil in a large skillet over medium heat. Carefully place the fish cakes in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are golden brown and cooked through. For crispy edges, gently press down on the cakes during cooking.
Serve and Enjoy:
- Once cooked, remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve them immediately while they are hot and crispy. They are delicious on their own, or served with a dipping sauce of your choice. A simple soy sauce and rice vinegar mixture works perfectly.
Tips for the Best Korean Fish Cakes:
- For a smoother texture, you can briefly pulse the fish in a food processor before mixing it with the other ingredients. But be careful not to over-process, or you'll end up with a mushy texture.
- Don’t overcrowd the pan when frying the fish cakes. This will ensure that they cook evenly and become crispy.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the mixture.
- Feel free to experiment with different herbs and spices to create your own unique flavor combinations.
Variations:
- Spicy Fish Cakes: Add a teaspoon of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) to the fish mixture for a spicy twist.
- Vegetable Fish Cakes: Incorporate finely chopped vegetables like carrots, zucchini, or bell peppers into the fish mixture.
- Kimchi Fish Cakes: Stir in some chopped kimchi for a tangy and flavorful variation.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 20-25g
- Fat: 10-15g
- Carbohydrates: 10-15g
These healthy and delicious Korean Fish Cakes with Scallions are a fantastic addition to your quick dinner ideas repertoire. Enjoy this easy recipe and the satisfying experience of homemade cooking! They are perfect served with steamed rice and your favourite side dishes. Enjoy!