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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)
Garlic

Other Specialty Sauces

Minced Garlic
Lee Kum Kee 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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