Get ready to transport your taste buds to the vibrant streets of Korea with these irresistible Bo Ssam Korean Fish Cakes! Imagine biting into a perfectly golden, crispy exterior that gives way to a tender, flavorful fish interior that's packed with authentic Korean flavors. Whether you're a seafood lover, a culinary adventurer, or simply looking to impress your dinner guests, these fish cakes are about to become your new obsession. Simple to make yet incredibly delicious, this recipe will turn your kitchen into a Korean street food paradise in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1/2 cup rice flour
- 1/4 cup green onions, chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
Instructions
- Prepare the fish by patting the white fish fillets dry with paper towels and removing any bones. Cut the fish into small, uniform pieces.
- In a large mixing bowl, combine the fish pieces, rice flour, chopped green onions, egg, salt, and pepper. Mix thoroughly until the ingredients are well incorporated and form a cohesive mixture.
- Using wet hands, shape the fish mixture into oval or round patties, approximately 2-3 inches in diameter and about 1/2 inch thick. Place the formed fish cakes on a clean plate.
- Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan.
- Carefully place the fish cakes into the hot oil, ensuring they are not overcrowded. Fry for 3-4 minutes on each side until they turn golden brown and crispy.
- Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Let the fish cakes rest for 2-3 minutes before serving. They can be served hot with a dipping sauce or as part of a larger Korean-style meal.
- Optional: Garnish with additional chopped green onions and serve with a side of kimchi or a light soy-based dipping sauce.
Tips
- Pat the fish fillets completely dry before mixing to ensure a crisp texture and prevent soggy fish cakes.
- Use wet hands when forming patties to prevent the mixture from sticking to your fingers.
- Maintain medium-high heat to achieve that perfect golden-brown crust without burning.
- Don't overcrowd the pan - this ensures each fish cake gets crispy and cooks evenly.
- Let the fish cakes rest for a few minutes after frying to allow the interior to set and the excess oil to drain.
- For extra flavor, experiment with adding minced garlic or ginger to the mixture.
- Serve immediately for the best texture and taste, paired with a zesty dipping sauce or traditional kimchi.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 14g
Protein: 26g
Fat: 12g
Saturated Fat: g
Cholesterol: 60mg
