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

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

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<