Korean Fishcakes With Fried Eggs Spicy Salsa Recipes

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KOREAN FISHCAKES WITH FRIED EGGS & SPICY SALSA



Korean fishcakes with fried eggs & spicy salsa image

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

4 x loch trout or rainbow trout fillets, skinned and cut into 1cm/ 1/2in pieces (about 450g/1lb fish)
2 tsp finely grated ginger
1 fat garlic clove , crushed
1 tsp light soy sauce
bunch spring onions , thinly sliced
1 large egg white , beaten until frothy
2 tbsp rice flour
2 ½ tbsp vegetable oil , for frying
1 pointed or small white cabbage , cored and finely shredded (about 350g/12oz)
100g radishes , thinly sliced
2 tbsp Chinese rice vinegar
1 tbsp sesame oil , plus 2 tsp to serve
1 tsp gochujang , plus 2 top to serve (see tip)
1 tsp golden caster sugar
1 garlic clove , crushed
2 tsp light soy sauce
4 medium eggs
1 tbsp sesame seeds , toasted
1 red chilli , finely sliced, to serve (optional)

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)



Korean Stir Fried Fish Cakes (Odaeng) image

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

4 sheets flat korean fish cakes
1 small onion, sliced
1 red bell pepper, thinly sliced
2 carrots, julliened
2 teaspoons sesame, soy bean oil blend (or vegetable cooking oil)
1 tablespoon soy sauce
2 tablespoons korean red pepper paste (Gochujang)
2 tablespoons light brown sugar
1 teaspoon rice wine
1 fresh garlic clove, minced
2 green onions, sliced
1/4 inch piece ginger, chopped
1 teaspoon sesame oil

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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