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Recipe Spicy Fishcakes

Korean Spicy Fishcakes Soup

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

    15mins

  • Cooking

    10mins

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

Sriracha Chili Sauce 18 oz (1 lb 2 oz) 510 g, Bottle

Sriracha Sauce

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

Soy Sauce

Panda Brand Cooking Soy Sauce
Garlic

Other Sauces

Minced Garlic
Chili Garlic Sauce 13oz

Chili Sauce

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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