Fishcake skewers in seaweed soup

Name: Fishcake skewers in seaweed soup
Yield: Serves 4
Cuisine: Korean
Ingredients: 10 ml/2 tsp light soy sauce; 10 ml/2 tsp Thai fish sauce; 400 g/14 oz Chinese white radish, peeled; 60 ml/4 tbsp dark soy sauce; 3 sheets dried seaweed; salt and ground black pepper; 16 fishcake slices or fish balls; 5 ml/1 tsp sesame seeds; 5 ml/1 tsp wasabi paste, or to taste; 16 wooden skewers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Fishcakes are widely eaten as street snacks as they are hearty, flavoursome and easy to cook. This Japanese-style dish is a classic example, with the tender fishcake cooked on skewers in a rich, seaweed-flavoured soup. Perfect for a quick bite!

Ingredients

16 fishcake slices or fish balls
16 wooden skewers

Asia
Korea
Snack
Starter
Pescatarian
Street Food
Soup

Method

Pierce each slice of fishcake or fish ball with a wooden skewer, and then set aside.
To make the dip, mix the dark soy sauce and sesame seeds in a small dish, adding the wasabi paste to taste.
To make the soup, put the radish in a pan with the seaweed and 2 litres<

Ingredients

Method

Photos