Korean Fish Meatballs in Soy-Honey Sauce Recipe
These small meatballs made from minced fish in a sticky soy-honey sauce are like a cross between Polish meatballs and Asian street-food snacks. In Korea, similar dishes often appear as a beer snack or a small shared plate at gatherings with friends. The sauce is salty-sweet with a hint of garlic, and the meatballs are soft and juicy.
A simple way to turn everyday white fish into juicy, Korean-style meatballs coated in a glossy, salty-sweet soy-honey glaze that feels like street food but is easy to make at home.
Chef's tips
Don’t overmix the fish mixture, so the meatballs stay tender rather than dense. Fry over medium heat so they cook through without burning on the outside. If the mixture seems too loose, add a little more breadcrumbs; if it’s too dry, add a spoonful of water or a bit of beaten egg.
How to serve
Serve piled in a shallow bowl with extra sesame seeds and spring onion on top. They’re great over steamed jasmine rice with a side of quick pickled cucumbers or kimchi, or as a finger food on a platter with toothpicks and extra sauce for dipping.
Ingredients
- white fish fillet - 400 g
- egg - 1 piece
- breadcrumbs - 3 tablespoon
- spring onion finely chopped - 2 tablespoon
- garlic finely chopped - 2 clove
- salt - 0.5 teaspoon
- black pepper freshly ground - 0.25 teaspoon
- oil neutral-tasting, for frying - 3 tablespoon
- soy sauce - 4 tablespoon
- honey liquid - 2 tablespoon
- water - 4 tablespoon
- rice vinegar - 1 tablespoon
- potato starch - 1 teaspoon
- sesame seeds to sprinkle - 1 tablespoon
Preparation
- Check the fish fillets for bones and remove any you find. Cut the fish into smaller pieces and blend in a food processor or chop very finely with a knife.
- Peel the garlic and chop it finely. Slice the spring onion into thin rounds.
- Put the minced fish, egg, breadcrumbs, half of the chopped spring onion, half of the garlic, salt, and pepper into a bowl. Mix with your hand or a spoon until the mixture is uniform and slightly sticky.
- With damp hands, form small meatballs from the mixture, about the size of a walnut, wetting your hands with water so the mixture doesn’t stick.
- Heat the oil in a frying pan over medium heat. Place the meatballs in the pan with some space between them and fry for 6–8 minutes, turning occasionally, until golden on all sides and cooked through in the center.
- In a small bowl, mix the soy sauce, honey, water, rice vinegar, remaining garlic, and potato starch until there are no lumps.
- When the meatballs are fried, reduce the heat. Pour the sauce into the pan, stirring quickly so it coats the meatballs evenly. Cook for 2–3 minutes, until the sauce thickens and becomes glossy.
- Sprinkle the meatballs with sesame seeds and the remaining spring onion. Serve immediately while the sauce is warm and sticky.
Storage
No storage information available for this dish.
These meatballs are a great introduction to Korean-inspired flavors for people who are a bit cautious about fish. The mild fish, familiar honey-soy sauce, and bite-sized shape make them popular with both kids and adults.
