Korean Fish Cakes with Scallops
These homemade Korean fish cakes with scallops are chewy, crispy, and packed with umami flavor. The addition of scallops adds natural sweetness and a tender texture, making them even more delicious. Perfect as a snack, side dish, or in soups!
Equipment
- Food Processor
- Mixing Bowl
- Frying Pan
Ingredients
Fish Cake Base
- 1 lb white fish fillet cod, pollock, or whiting; skinless and boneless
- 0.5 lb scallops chopped
- 0.25 cup potato starch for texture
- 0.25 cup all-purpose flour
- 1 egg white acts as a binder
- 2 cloves garlic minced
- 0.5 tsp salt
- 0.25 tsp white pepper
- 0.5 tsp sugar balances flavors
- 1 tbsp sesame oil
For Frying
- vegetable oil for frying
Optional Add-ins
- 0.25 cup carrot finely chopped, for color and crunch
- 2 tbsp green onions thinly sliced
Instructions
- In a food processor, blend the white fish and scallops until smooth.
- Transfer the mixture to a bowl and add potato starch, flour, egg white, garlic, salt, white pepper, sugar, and sesame oil. Mix until well combined. If using carrots or green onions, fold them in now.
- Wet your hands with a little oil, then shape the mixture into small oval patties or skewer them for a street-food style presentation.
- Heat vegetable oil in a frying pan over medium heat. Fry each fish cake for about 2-3 minutes per side until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain excess oil. Serve hot with a dipping sauce or in a warm broth.
Notes
Pair these fish cakes with soy-based dipping sauce, spicy gochujang mayo, or add them to a Korean fish cake soup for extra flavor. Store leftovers in the fridge for up to 3 days or freeze for later use.