If you're a fan of Korean cuisine, you might have come across the term "thin fish cake".
Thin fish cake, also known as eomuk or odeng, is a popular ingredient in Korean dishes. It's a type of processed seafood made from pureed fish that's been shaped into thin sheets or pressed balls.
Thin fish cake is often used in stir-fries, soups, stews, and as a side dish.
Thin fish cake is a versatile ingredient that can be used in various dishes. It's low in calories and high in protein, making it a healthy option for those who want to add more seafood to their diet.
Plus, it's easy to prepare and cook, making it a convenient ingredient for busy cooks.
In this article, we'll take a closer look at thin fish cake, its basics, how to prepare and cook it, and answer some frequently asked questions.
Key Takeaways
- Thin fish cake is a popular ingredient in Korean cuisine that's made from pureed fish shaped into thin sheets or pressed balls.
- Thin fish cake is low in calories and high in protein, making it a healthy option for those who want to add more seafood to their diet.
- Thin fish cake is a versatile ingredient that can be used in various dishes, and it's easy to prepare and cook.
Thin Fish Cake Basics
What Are Thin Fish Cakes?
Thin fish cakes are a popular snack in many countries, especially in Asia. These cakes are made from fish paste, which is mixed with various ingredients and then shaped into small patties.
They are then either steamed, boiled or fried until they are cooked through. Thin fish cakes are usually served with a dipping sauce, such as sweet chilli sauce or soy sauce.
Thin fish cakes are also known as eomuk or odeng in Korean, and 어묵 in Korean script. You can find them in Korean grocery stores or Asian supermarkets.
They are a great source of protein and are low in fat, making them a healthy snack option.
Key Ingredients for Fish Cakes
The key ingredients for thin fish cakes are fish paste, flour, and seasoning.
Fish paste is made from ground fish, which can be any type of white fish such as cod, haddock or pollock.
The flour is usually rice flour or wheat flour, which helps to bind the fish paste together.
Seasoning can include salt, sugar, garlic, ginger, and chilli paste.
Cooking Techniques
Thin fish cakes can be cooked using a variety of techniques. The most common methods are steaming, boiling, and frying.
Steaming and boiling are healthier options as they don't require any oil.
To steam or boil the fish cakes, simply place them in a steamer or a pot of boiling water and cook until they are cooked through.
Frying is a popular method for cooking fish cakes as it gives them a crispy texture.
To fry the fish cakes, heat oil in a pan and then add the fish cakes. Cook until they are golden brown on both sides. Drain on kitchen paper to remove any excess oil.
Preparing and Cooking Thin Fish Cakes
If you're looking for an easy and flavorful snack or side dish, thin fish cakes are a great option. Here are some tips for preparing and cooking them:
Homemade Fish Cake Recipe
If you want to make your own fish cakes, you'll need white fish fillets, flour, egg, salt, and pepper.
First, cut the fish into small pieces and blend them in a food processor until smooth.
Add flour, egg, salt, and pepper to the mixture and blend again until it becomes a smooth paste.
Shape the mixture into small patties and fry them in hot oil until golden brown.
You can also add minced garlic, chopped scallions, or chopped bell pepper to the mixture for extra flavor.
Stir-Frying Tips
If you're stir-frying frozen fish cakes, make sure to thaw them first by soaking them in water for about 10 minutes.
Then, slice them into thin pieces and stir-fry them in a pan with some cooking oil.
Add chopped garlic, onion, and vegetables like carrots, bell peppers, or scallions for extra flavor.
You can also add some spicy sauce like gochujang or gochugaru for a spicy version.
Serving Suggestions
Thin fish cakes are a popular side dish in Korean cuisine and are often served with rice and other banchan (side dishes).
They can also be used as a topping for tteokbokki (spicy rice cakes) or added to kimchi fried rice.
If you're looking for a dipping sauce, mix soy sauce, rice wine, honey, and toasted sesame seeds together for a flavorful and umami dip.
Frequently Asked Questions
What's the best way to cook Korean fish cakes?
The best way to cook Korean fish cakes is by steaming, boiling, or pan-frying them.
Steaming is the healthiest option as it retains the nutrients and flavors of the fish cake. Boiling is the quickest method, while pan-frying gives the fish cakes a crispy texture.
You can also grill or bake your fish cakes if you prefer.
Where can I buy authentic Korean fish cakes?
You can buy authentic Korean fish cakes at Korean grocery stores or online.
Some popular brands include CJ, Ottogi, and Dongwon. Look for fish cakes made with high-quality ingredients and no artificial flavors or preservatives.
What ingredients are needed for homemade fish cakes?
The ingredients for homemade fish cakes vary depending on the recipe and type of fish cake. However, most fish cakes require fish paste, flour or starch, egg, seasoning, and vegetables such as onions, garlic, and spring onions. Some recipes also call for shrimp or squid.
Can you share a simple recipe for Filipino style fish cakes?
Sure! To make Filipino style fish cakes, you will need fish paste, flour or starch, egg, onions, garlic, and carrots.
Mix all the ingredients together and form into patties. Fry the patties in hot oil until golden brown. Serve with a dipping sauce of your choice.
How do you make fish cakes firmer and thicker?
To make fish cakes firmer and thicker, you can add more flour or starch to the fish paste mixture.
You can also chill the mixture in the fridge for a few hours before forming into patties. This will help the mixture firm up and hold its shape better.
What are the main differences between various fish cake types?
The main differences between various fish cake types are the ingredients used, the texture, and the cooking method.
Korean fish cakes, for example, are made with white fish and have a soft, chewy texture.
Thai fish cakes are spicier and have a firmer texture.
Japanese fish cakes, or kamaboko, are steamed and have a smooth, bouncy texture.
Filipino fish cakes are made with ground fish and have a crispy texture.