This is a super simple Korean fish recipe you can use for the holidays or any other special occasion!
Korean fish cakes are a staple of Korean food.
This is my favorite Korean fishcake recipe and I have made tons of them for parties and birthday celebrations.
Korean fishcakes are made with fish, fish sauce, and rice cakes.
You can buy fish cakes in many different flavors and even different sizes.
You could also use this recipe for other fish dishes as well.
If you want to try making Korean fish-themed cake, check out my recipe for Korean fish meat cake!
Ingredients 2 tablespoons vegetable oil 1 cup grated carrot 2 cloves garlic, minced 1/2 cup grumbled dried shrimp 1/4 cup grumbling dried fish 1/3 cup finely chopped scallions 1/8 cup minced green onions 1 cup rice cakes 1/16 cup rice vinegar (or sugar) 2 cups water 1 egg 1 teaspoon baking powder 1 teaspoon salt 1/5 teaspoon black pepper 1 cup fish cake batter (optional) 1 cup water Directions Preheat oven to 350 degrees F. Lightly spray a large nonstick pan with nonstick spray.
In a medium bowl, whisk together the vegetable oil, carrot, garlic, shrimp, scallons, green onions, fish, and vinegar.
Add the fish cake mixture and stir to combine.
Place a large pot on the stove over medium heat.
Add water, eggs, and baking powder to the pan and stir until the water has evaporated and the eggs and batter are thick and creamy.
Turn the heat down to medium-low and add the water mixture to the bowl of the electric mixer attachment.
Mix until just combined.
Add salt and pepper to taste and then pour the batter into the prepared pan.
Bake for approximately 45 minutes, or until the batter has set but still soft on top.
While the batter is baking, prepare the filling.
Heat oil in a large saucepan over medium-high heat.
When the oil is hot, add the grumbled shrimp, fish cake and scallon mixture and cook, stirring constantly, until the shrimp are slightly cooked.
Remove the shrimp from the pan, and set aside.
In another large bowl, sift together the rice cakes, vinegar, water, and eggs.
Stir to combine, and then add the batter to the fishcake batter.
Cook, stirring often, until just coated with batter.
Remove from the heat, and transfer to a wire rack to cool completely.
Meanwhile, make the fish meatcake batter by mixing the rice cake batter and filling into a cake pan.
Pour the batter over the cake and bake for 20-25 minutes, until golden brown.
Notes Recipe adapted from The Recipe Bible.
Nutrition Information Serving size: 1.8 ounces.
Amount per serving: Calories: 516, Fat: 10g, Cholesterol: 62mg, Sodium: 484mg, Carbohydrates: 5g, Fiber: 6g, Sugars: 6.3g, Protein: 10.2g, Vitamin A: 10%