Ingredients

• ●500g White fish fillets (cod, pollack, or whiting)
• ●2 tbsp Potato starch
• ●1 tbsp All-purpose flour
• ●1 Egg white
• ●1 tbsp Soy sauce
• ●1 tbsp Mirin (sweet rice wine)
• ●1 clove Garlic, minced
• ●1/2 tsp Ginger, minced
• ●2 tbsp Green onion, finely chopped
• ●2 tbsp Carrot, finely diced
• ●1 tsp Sesame oil
• ●1/4 tsp Salt
• ●Pinch Black pepper
• ●2 cups Vegetable oil, for frying

Instructions

1. 1Cut the fish fillets into smaller pieces and place them in a food processor. Pulse until the fish is finely ground and forms a paste.
2. 2Add the potato starch, all-purpose flour, egg white, soy sauce, mirin, minced garlic, minced ginger, green onion, diced carrot, sesame oil, salt, and pepper to the food processor. Process until everything is well combined and forms a smooth, sticky paste.
3. 3Transfer the fish paste to a bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the paste to firm up.
4. 4Heat vegetable oil in a deep pot or fryer to 325°F (160°C).
5. 5Wet your hands lightly with water to prevent the fish paste from sticking. Take a spoonful of the fish paste and shape it into your desired form (oval, round, or any other fun shape). You can also use cookie cutters for more elaborate designs.
6. 6Carefully drop the shaped fish cakes into the hot oil, a few at a time, being careful not to overcrowd the pot.
7. 7Fry the fish cakes for 3-4 minutes per side, or until they are golden brown and cooked through. Remove the fish cakes with a slotted spoon and place them on a wire rack to drain excess oil.
8. 8Serve the eomuk hot, either on skewers with a dipping sauce (soy sauce, wasabi, or gochujang), or added to your favorite Korean soups or stews.