Gefilte Eomuk

Story

Nobody likes gefilte fish. You will slay the audience at any bar mitzvah or jewish wedding with a 10 minute comedy set about how terrible gefilte fish is.

This fusion recipe combines the spicy kick of Korean chili flakes with the traditional flavors of Gefilte Fish. The Korean-style binding mixture adds a nice texture to the fish cakes, while the mayonnaise-based sauce provides a creamy and tangy contrast. Enjoy!

Ingredients

For the fish mixture:

For the Korean-style binding mixture:

Gefilte Fish-inspired Sauce:

Preparation

For the Fish

Step 1

In a large bowl, combine the flaked fish, panko breadcrumbs, Korean chili flakes, grated ginger, garlic, scallions, cilantro, soy sauce, sesame oil, salt, and black pepper. Mix well until the ingredients are evenly distributed.

Step 2

In a small bowl, whisk together the cornstarch, water, rice vinegar, sugar, and grated ginger to make the binding mixture. Add this mixture to the fish mixture and mix until just combined. Be careful not to overmix. Divide the mixture into 4-6 portions, depending on how large you want your fish cakes to be. Shape each portion into a ball and then flatten it slightly into a disk shape.

Step 3

Heat about 1/2 inch (1 cm) of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the fish cakes and cook for about 3-4 minutes on each side, until they're golden brown and crispy. Remove the fish cakes from the oil and place them on a paper towel-lined plate to drain excess oil.

Sauce

In a small bowl, mix together the mayonnaise, chopped parsley, Dijon mustard, and grated ginger.

Serve the fish cakes with the Gefilte Fish-inspired sauce spooned over the top. Garnish with thinly sliced daikon radish and toasted sesame seeds for an added Korean touch.