Photograph of the finished Hot bar eomuk

Korea · Chả cá que chiên Hot bar

Hot bar eomuk

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 1.8 lb
  • Photograph of Tapioca starch Tapioca starch 4.2 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Onion Onion 1.2
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Oil Oil 3 ⅓ cups
  • Photograph of Ketchup Ketchup ⅓ cup

Method

  1. 1 Remove the skin and bones from the fish, then mash it thoroughly with salt until the fish meat becomes sticky and pliable.
  2. 2 Mix in the tapioca flour, eggs, and sugar, then continue kneading until the meat mixture is smooth and glossy.
  3. 3 Finely chop the carrots and onions and mix them into the patties.
  4. 4 Grease your hands with oil, then mold the mixture around a bamboo stick into a long strip.
  5. 5 Deep-fry at 160 degrees for 5 minutes until golden brown, brush with ketchup before serving.

With an appliance

  • Air fryer 44 min

    Replace step 5: spray oil evenly around the fish cake sticks, fry at 180 degrees for 12 minutes, rotating the sticks at the 6th minute; only brush with ketchup after removing from the pan.

Start cooking