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Recipe Spicy Fishcakes

Korean Spicy Fishcakes Soup

  • Difficulty Level: 1
  • Serves Serves: 3
  • Preparation

    15 mins

  • Cooking

    10 mins

Recipe Video Asian Food Seafood Lunch Dinner Appetizer Easy Recipes Less Than 30 mins

What You Will Need

Ingredients

  • 4 rectangle Korean fish cake sheets
  • 3 cups dashi stock
  • sliced green onion, for garnish

Sauce Mix

  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
  • 2 tsp. ketchup
  • 2 Tbsp. sugar
  • 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • ½ tsp. Lee Kum Kee Chili Garlic Sauce

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Panda Cooking Soy Sauce 51oz 150ml 6375inMainstream

Soy Sauces

Panda Brand Cooking Soy Sauce
Garlic

Other Specialty Sauces

Minced Garlic
Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce

How to make it

  1. https://www.youtube.com/embed/nmp2zNKmuRI
  2. Soften fish cakes with hot water. Fold a fish cake sheet long ways, three times. Then fold the piece into 3 waves and stick a skewer through it. Repeat the process for remaining sheets. 
  3. In a small bowl, mix all sauce ingredients together and set aside.
  4. In a small pot deep enough to submerge fish cakes, bring dashi to a boil. Mix in prepared sauce then add in skewers. 
  5. Reduce heat and simmer for 10 minutes. Garnish with green onions and enjoy!

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