Eomuk (Korean Fish Cake)

Ingredients

White fish fillets (such as cod or pollock)

1 pound, skin removed

Potato starch

1/2 cup

Onion

1 small, finely chopped

Carrot

1 medium, grated

Green onion

2 stalks, finely chopped

Garlic

2 cloves, minced

Soy sauce

2 tablespoons

Sugar

1 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Water

1 cup

Vegetable oil

3 tablespoons (for frying)

Soy dipping sauce

for serving

Instructions

1. In a food processor, blend the white fish fillets until they reach a smooth, paste-like consistency.
2. In a large mixing bowl, combine the ground fish, potato starch, chopped onion, grated carrot, green onion, minced garlic, soy sauce, sugar, salt, and black pepper. Mix thoroughly until well combined.
3. Heat the vegetable oil in a non-stick pan over medium heat.
4. Using your hands, take a small portion of the fish mixture and shape it into a flat oval shape, about 1/2 inch thick. Repeat this process with the remaining mixture.
5. Carefully place the shaped fish cakes in the heated pan and cook for about 2-3 minutes on each side, or until they are a golden brown color.
6. Pour 1 cup of water into the pan, cover, and simmer for 10 minutes to allow the fish cakes to cook through and absorb the flavors.
7. After 10 minutes, remove the lid and continue cooking for another 5 minutes, or until the water has evaporated and the fish cakes are slightly caramelized.
8. Serve hot as an appetizer or snack, optionally on skewers or with the soy dipping sauce prepared earlier.