Uhmook - Korean Fish Cakes

Ingredients

White fish fillets

500 grams, skinless

Potato starch

1/2 cup

Onion

1 medium, finely chopped

Carrot

1 medium, grated

Green onion

2 stalks, chopped

Garlic

3 cloves, minced

Soy sauce

2 tablespoons

Sugar

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Water

for boiling

Instructions

1. In a food processor, blend the white fish fillets until smooth, creating a fine fish paste.
2. Transfer the fish paste to a mixing bowl and add the potato starch, chopped onion, grated carrot, chopped green onion, minced garlic, soy sauce, sugar, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
3. Heat a non-stick pan over medium heat and add enough vegetable oil to cover the bottom of the pan.
4. Take a small portion of the fish mixture and shape it into a flat oval-shaped patty, about 1/2 inch thick. Repeat with the remaining mixture to form additional patties.
5. Once the oil is hot, carefully place the fish cakes in the pan and cook for approximately 3-4 minutes on each side, or until they turn golden brown and are cooked through.
6. In a separate pot, bring water to a gentle boil. Add the cooked fish cakes and simmer for an additional 5 minutes to enhance the flavors and ensure they are fully cooked.
7. Serve the Uhmook hot as an appetizer, or enjoy them in a savory soup or stew.