I wrote this post since I was inspired by Food War on Asian Food Channel(afc), and also because I’m a noodle enthusiasts. I eat noodles and chinese-indonesian fusion food I can find around me. So, here is one of them that I feel curious to find out more. The recipe itself is a korean based, not an original version.
- ½ pound fresh white fresh fish fillet (cod, pollock, flounder, or snapper)
- ¼ pound (4 ounces) squid: cleaned, rinsed, and chopped
- ¼ pound (4 ounces) shrimp: shelled, deveined, rinsed, and drained
- 2 garlic cloves
- ½ medium onion (about ¼ cup)
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- 3 cups plus 1 tablespoon vegetable oil
- ¼ cup all purpose flour
- ¼ cup potato starch (or sweet potato starch)
- 1 large egg white
- Inspect the fish fillet and remove any remaining fish bones. Cut the fish fillets into chunks and put them into a food processor. Add the squid, shrimp, garlic, onion, salt, sugar, ground white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Blend for a couple of minutes until the mixture turns into a smooth paste.
- Transfer to a bowl.
- Heat 3 cups vegetable oil in a skillet over medium high heat for about 5 minutes. Lower the heat to medium (about 330-350° F or 180° C)
- Brush some cooking oil on a large and wide rectangular spatula. Spread about ¼ to ⅓ cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder, and gently slide it into the hot oil.
(If this method is too tricky, simply use a spoon to scoop up some of the paste, and then another one to push it off the first and into the hot oil.)
- Repeat shaping and pushing the fish mixture to hot oil, 3 to 4 sticks in the skillet, and be sure not to to crowd them. Stir the fish cakes occasionally to fry all sides evenly. Let them cook about 5 to 7 minutes over medium heat until golden brown. Take the fish cakes out and put them in a strainer over small bowl. Pat the fish cakes with paper towel to remove the excess oil.
- Serve hot as a snack right away. For later use, cool it down and put it into a plastic bag. Keep the bag into a fridge up to 1 week or freezer up to 3 months.