Korean Fishcakes with Fried Eggs and Spicy Salsa
Try this Korean fishcakes with fried eggs and spicy salsa recipe.
Try this Korean fishcakes with fried eggs and spicy salsa recipe.
- 1 garlic clove crushed
- 1 tsp light soy sauce
- 2 tsp light soy sauce
- 2 tsp finely grated ginger ginger jin-jer mainly grown i africa, india, china and australia, ginger is the root of the plant. it…
- 1 fat garlic clove crushed
- 1 tsp golden caster sugar
- 4 x loch trout or rainbow trout fillets skinned and cut into 1cm/ 1/2 in pieces (about 450g/1lb fish) trout trowt freshwater trout:â farmed rainbow trout has pretty, spotty skin…
- bunch spring onions thinly sliced spring onion sp-ring un-yun also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 large egg white beaten until frothy
- 2 tbsp rice flour
- 2 1/2 tbsp vegetable oil for frying
- 1 pointed or small white cabbage cored and finely shredded (about 350g/12oz)
- 100 g radishes thinly sliced radish rad-ish the root of radishes have a peppery flavour and a crisp, crunchy…
- 2 tbsp chinese rice vinegar
- 1 tbsp sesame oil plus 2 tsp to serve
- 1 tsp gochujang plus 2 top to serve (see tip) gochujangg fermented…
- 4 medium eggs egg egg the ultimate convenience food eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp sesame seeds toasted
- 1 red chilli finely sliced to serve (optional) chilli chill-ee part of the capsicum family, chillies come in scores of varieties and colours (from green…
- Carbohydrate 8.18750902874353 g
- Cholesterol 0 mg
- Fat 12.1019716446026 g
- Fiber 0.730373094907063 g
- Protein 1.46729821521744 g
- Saturated Fat 1.29059915446334 g
- Serving Size 1 1 Serving (50g)
- Sodium 109.71065701281 mg
- Sugar 7.45713593383647 g
- Trans Fat 0.340960675326689 g
- Calories 145 calories
Step-by-step
- For the fishcakes, mix the fish with the ginger, garlic, soy sauce, 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 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.
A Busy Mom's Deliciously Easy Korean Fishcake Dinner
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and – most importantly – delicious enough to satisfy my picky family. This Korean fishcake recipe has become a weeknight staple, striking the perfect balance between ease and flavor. The vibrant colors and exciting textures make it a meal even my kids look forward to!
The beauty of this recipe lies in its simplicity. The fishcakes themselves are surprisingly easy to make. I often prep the fish mixture in the morning, allowing the flavors to meld while I'm busy with work. Then, in the evening, it's a quick pan-fry before the rest of the meal comes together. The spicy salsa adds a wonderful kick, balancing the richness of the fishcakes and the creamy yolk of the fried eggs. It’s a symphony of textures and tastes that never fails to impress.
The ingredients are readily available at most Asian grocery stores, or even some well-stocked supermarkets. I love experimenting with different types of fish – cod, haddock, or even sustainably farmed salmon all work exceptionally well. Don’t be afraid to adapt the recipe to your tastes and what's on hand. Feel free to add other vegetables to the salsa, like shredded carrots or bell peppers, for extra color and crunch. Or, if you’re not a fan of spicy food, simply reduce or omit the gochujang for a milder flavor.
Beyond the Recipe: A Taste of Korea at Home
This recipe isn't just about a quick and easy dinner; it's a little piece of Korea in my kitchen. The vibrant flavors and unique textures transport me, even for a few short moments, to bustling Korean markets and the aroma of sizzling fishcakes from street food stalls. I love sharing these flavors with my family, introducing them to new cuisines and expanding their culinary horizons. It's a delicious way to bond and create lasting memories around the dinner table.
Cooking shouldn't be a chore; it should be a joyful experience. This recipe embodies that spirit. It's a testament to how simple, flavorful meals can be created without spending hours in the kitchen. And that, my friends, is a delicious kind of magic.
Serving Suggestions and Variations:
For the adventurous palate: Try adding a drizzle of sriracha or gochugaru (Korean chili flakes) for an extra layer of heat.
For a vegetarian twist: Substitute the fish with firm tofu, pressed and cubed. The texture might differ, but the flavor remains surprisingly similar.
For a larger gathering: Double or triple the recipe easily. The fishcakes are just as delicious reheated the next day.
The Perfect Weeknight Meal:
The true beauty of this recipe is its versatility. It's a complete meal, satisfying and nutritious, but easily customizable to your preferences. It’s quick enough for a busy weeknight, yet impressive enough for a casual dinner party. The combination of flavors and textures is a guaranteed crowd-pleaser. The simplicity of preparation allows for flexibility, enabling you to tailor the ingredients to what you have on hand. It's a recipe that truly grows with you, adapting to your ever-changing needs and tastes.
So, the next time you're looking for a quick, flavorful, and easy dinner, give this Korean fishcake recipe a try. I guarantee it will become a new family favorite.
