KOREAN FISHCAKES WITH FRIED EGGS & SPICY SALSA
This isn't your average fishcake recipe. Bursting with oriental flavours - soy sauce, fresh ginger, spring onions and gochujang, topped with a rich runny yolk - this recipe has it all
Provided by Jane Hornby
Categories Dinner, Fish Course, Lunch, Main course
Time 27m
Number Of Ingredients 19
Steps:
- For the fishcakes, mix the fish with the ginger, garlic, soy and half the spring onions. Stir in the egg white and rice flour.
- Toss the cabbage and radishes with the vinegar, 1 tbsp sesame oil, 1 tsp gochujang, the sugar and garlic. Set aside. Stir together the remaining sesame oil, gochujang and the soy sauce to make a drizzling sauce for later.
- Heat 1 tbsp oil in a large, non-stick frying pan. Split the fish mixture into eight, then spoon four into the pan, pressing the mix to make cakes about 8cm across. Fry for 2 mins each side until just cooked through and golden. Add another 1 tbsp oil to the pan and repeat with the remaining fish. Keep warm in a low oven.
- Add the remaining oil to the pan. Fry the eggs for 2-3 mins until crisp but with a runny yolk. Serve the fishcakes with the cabbage, and top with the egg and sesame seeds. Scatter with the rest of the spring onions, red chilli (if using) and some of the chilli sesame drizzle.
Nutrition Facts : Calories 451 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1 milligram of sodium
KOREAN STIR FRIED FISH CAKES (ODAENG)
Make and share this Korean Stir Fried Fish Cakes (Odaeng) recipe from Food.com.
Provided by nsomniak6
Categories Korean
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix Sauce-Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a small mixing bowl and mix well.
- Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
- Add pepper, carrot, onion and stir fry for three to four minutes. Then add sliced fishcake and sauce, stir fry for 1 to 2 minutes.
- Serve warm as a snack, or chill and serve as part of a ban chan array.
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