Homemade Fish Cake Made with Fresh Kangdalgeo (Cod)
Homemade Fish Cake Made with Fresh Kangdalgeo (Cod)
Authentic Fish Cake Made with Fresh Kangdalgeo: A Taste of Childhood
Enjoy the nostalgic flavor of homemade fish cake, just like Mom used to make! This recipe uses fresh Kangdalgeo fish for a delicious and healthy treat. Its deep sea flavor and soft texture are truly special.
Main Ingredients- 400g fresh Kangdalgeo fish
- 1/2 medium onion
- 1 stalk green onion
- 2 Cheongyang peppers (spicy Korean peppers)
- 4 cloves garlic
Cooking Instructions
Step 1
Preparing the Kangdalgeo fish is the crucial first step for a delicious, non-fishy fish cake. First, carefully trim off the sharp fins. Then, remove the head and guts, and rinse the fish thoroughly. If any internal organs remain, they can negatively affect the taste and texture of the fish cake, so be meticulous in cleaning it. Once cleaned, pat it dry.
Step 2
It’s time to prepare the vegetables that will add flavor to the fish cake batter. Since we’ll be blending them, chop the onion, green onion, Cheongyang peppers, and garlic into large pieces. Cutting them into large chunks will make it easier for your blender or food processor to process them smoothly.
Step 3
Now, let’s start making the fish cake batter. Place the prepared Kangdalgeo fish meat and the roughly chopped onion, green onion, Cheongyang peppers, and garlic into a food processor or blender. Importantly, do not add the flour at this stage; blend only the other ingredients first. Ensure they are well combined.
Step 4
Using the food processor, blend the ingredients until they form a fine paste. You can adjust the texture to your preference – slightly coarser or smoother. Generally, blending until all ingredients are smoothly incorporated into a batter-like consistency is recommended. Once you achieve a smooth, lump-free mixture, proceed to the next step.
Step 5
Add the dough ingredients to the finely blended mixture and mix well. Incorporate 1 cup of flour, 3 teaspoons of salt, and a pinch of black pepper. Knead the mixture with your hands or a spatula until it becomes sticky and cohesive. The flour helps the batter bind together, allowing you to shape the fish cakes. If the batter is too wet, add a little more flour. If it’s too stiff, add a small amount of water to reach the desired consistency.
Step 6
Now it’s time to fry the delicious fish cakes. Pour enough cooking oil into a frying pan or pot and heat it over medium heat. If the oil temperature is too low, the fish cakes will absorb too much oil. If it’s too high, they’ll burn on the outside before cooking through. Carefully shape the batter into your desired forms (using a spoon or your hands) and gently place them into the hot oil. To prevent them from sticking together, stir them frequently with chopsticks or tongs while frying to ensure even cooking. Once they are golden brown, remove them from the oil and drain any excess oil.
Step 7
Voila! Your homemade Kangdalgeo fish cakes are ready. Freshly fried, warm fish cakes are absolutely delightful! They aren’t too salty and the natural umami of the ingredients shines through. They are wonderful on their own, or you can enjoy them with ketchup or a soy-based dipping sauce for an even richer flavor. Have a wonderful cooking session with your family and savor these delicious fish cakes!
