Korean Fish Pancakes with Vegetables from the Pan Recipe
This is a simpler, homemade version of Korean fish cakes that are served on skewers at street stalls. Here the fish is blended with vegetables and fried like small pancakes that you can eat with your hands or chopsticks. They work great as a warm dinner or a movie snack instead of classic nuggets.
South Korea
Difficulty: Medium
🍽️
Dinner
🌙
Supper
🍿
Snack
🎉
Party
🌿
Mild
Umami
Salty
Filling
Crunchy
Fresh
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- white fish fillet - 400 g
- carrot - 1 piece
- bell pepper - 0.5 pieces
- onion - 0.5 pieces
- garlic - 2 cloves
- wheat flour - 4 tablespoons
- potato starch - 2 tablespoons
- egg - 1 piece
- soy sauce - 2 tablespoons
- sugar - 0.5 teaspoons
- oil - 4 tablespoons
- sesame oil - 1 teaspoon
- chives - 2 tablespoons
- black pepper - 0.25 teaspoons
Main Ingredient:
white fish
Preparation
- Peel the carrot and grate it on a fine grater. Finely chop the bell pepper and onion. Peel the garlic and press it through a garlic press.
- Run your fingers over the fish fillets to check for any bones and remove them with tweezers if needed. Cut the fish into smaller pieces.
- Put the fish pieces, soy sauce, sugar, egg, and sesame oil into a blender. Blend to a smooth mixture. If you don’t have a blender, chop the fish very finely with a knife and mash it with a fork.
- Transfer the fish mixture to a bowl, add the grated carrot, bell pepper, onion, garlic, wheat flour, starch, and pepper. Mix thoroughly with a spoon. The mixture should be as thick as potato pancake batter – if it’s too runny, add 1 tablespoon of flour.
- Heat 2 tablespoons of oil in a frying pan over medium heat. Spoon portions of the mixture into the pan, forming small, flat pancakes about 6–7 cm in diameter.
- Fry the pancakes for 3–4 minutes on each side, until golden and springy to the touch. Don’t set the heat too high so they don’t burn on the outside while staying raw inside.
- Place the fried fish pancakes on a plate lined with paper towel to drain excess oil. If needed, add the remaining oil to the pan and fry the next batches.
- Before serving, sprinkle the pancakes with chopped chives. You can serve them with a simple sauce made from soy sauce, a little rice vinegar, and sesame seeds.
Storage
In fridge:
2 days
Freezing:
Yes
Placuszki przechowuj w lodówce w zamkniętym pojemniku. Podgrzewaj na suchej patelni na małym ogniu, aż znów będą lekko chrupiące. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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