What Kind Of Fish Make Good Fish Cakes

How-do-you-do everybody! Today I'1000 very happy to show yous my recipe for homemade fish cake, called eomuk in Korean.

I had never made eomuk before I started working on this recipe. All my life I was satisfied to buy information technology premade or from a street cart in Korea. I ever chose the most expensive kind I could find, figuring it would exist the highest quality.

But many of my readers asked me how to make it at home because they didn't live near Korean grocery store and couldn't observe it. At first I thought information technology was incommunicable to make in a home kitchen, just somewhen I inverse my mind and worked on developing a way to make delicious, easy, and simple eomuk someday I want. That's the recipe I desire to share with you today.

And so many of my readers tell me I'g their inspiration, just in reality they are the ones inspiring me to develop better recipes and ever try my all-time.

I went through many variations of this recipe. Some of them were likewise starchy, others not elastic enough, and others non smooth plenty. In the end, this is the seafood-to-flour ratio that satisfied me in terms of gustatory modality, texture, and flavor.

And equally you come across in the video, I shape the fish cakes into a roll before frying them: this is the shape preferred by Korean street vendors, but it takes some skill to do. A simpler way is to utilise a spoon to shape the cakes into balls.

Korean fish cakes (Eomuk: 어묵)

Ingredients

½ pound fresh white fresh fish fillet (cod, pollock, flounder, or snapper)
¼ pound (4 ounces) squid: cleaned, rinsed, and chopped
¼ pound (4 ounces) shrimp: shelled, deveined, rinsed, and drained
2 garlic cloves
½ medium onion (most ¼ cup)
1 teaspoon kosher salt
1 teaspoon sugar
¼ teaspoon ground white pepper
3 cups plus i tablespoon vegetable oil
¼ cup all purpose flour
¼ cup potato starch (or sweetness potato starch)
1 big egg white

Directions

Inspect the fish fillet and remove whatever remaining fish basic. Cut the fish fillets into chunks and put them into a food processor. Add together the squid, shrimp, garlic, onion, kosher salt, saccharide, basis white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Blend for a couple of minutes until the mixture turns into a smooth paste.
Transfer to a bowl.
Heat 3 cups vegetable oil in a skillet over medium loftier heat for most 5 minutes. Lower the heat to medium (almost 330-350° F or 180° C)
Brush some cooking oil on a large and wide rectangular spatula. Spread about ¼ to ⅓ cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder, and gently slide it into the hot oil.
(If this method is as well tricky, simply use a spoon to scoop upwards some of the paste, and so another one to push it off the first and into the hot oil.)
Repeat shaping and pushing the fish mixture to hot oil, 3 to 4 sticks in the skillet, and exist certain not to to oversupply them. Stir the fish cakes occasionally to fry all sides evenly. Let them cook nearly 5 to 7 minutes over medium estrus until gilt brownish. Take the fish cakes out and put them in a strainer over modest bowl. Pat the fish cakes with paper towel to remove the excess oil.
Serve hot as a snack right away. For later employ, absurd it downwardly and put it into a plastic bag. Keep the bag into a fridge up to 1 week or freezer up to iii months.

Posted on Tuesday, Apr 22nd, 2014 at 4:17 pm. Concluding updated on October 1, 2021.
Tagged: deep fried fish cakes, eomuk, fish fritter, fishcake, fritters, homemade fish cake, 수제 어묵, 어묵, korean appetizer, Korean cooking videos, Korean kitchen, Korean recipes, korean snack, seafood cake, seafood fritter