Homemade Chewy Fish Cake Skewers (Hot Bar)
Homemade Fish Cake Skewers Recipe: Make Delicious Hot Bars at Home
A recipe for homemade fish cake skewers, made with fresh ingredients for your peace of mind. These chewy and delicious hot bars are perfect for both kids’ snacks and adult appetizers!
Main Ingredients- 250g fresh white fish fillet
- 150g squid, cleaned (skin removed)
- 150g shrimp, peeled and deveined
Cooking Instructions
Step 1
First, prepare 250g of fresh white fish fillet. Carefully check for and remove any small bones to ensure a smooth texture.
Step 2
Prepare one squid, about 150g, with the skin removed. Make sure to clean out the insides and beak.
Step 3
If using frozen shrimp, thaw them, peel, devein, and pat dry until you have 150g.
Step 4
Place the prepared white fish, squid, and shrimp into a food processor or blender. Add 1 egg and about 3 tablespoons of mirin. Blend until the mixture is smooth and finely ground. The mirin helps to remove any fishy odor and contributes to a tender texture.
Step 5
The ingredients might not blend well all at once, so process in two or three batches, pulsing the blender until you achieve a very smooth paste. Transfer the well-blended mixture to a mixing bowl.
Step 6
Finely chop about 1/2 onion, 1/2 carrot, and 10 fresh perilla leaves. Adding finely chopped vegetables provides a pleasant texture and enhances the flavor. (Tip: For a spicy kick, finely chop 1-2 Cheongyang chili peppers – they add a wonderful flavor!)
Step 7
To the blended seafood mixture, add the chopped vegetables, 2 tablespoons of flour, 2 tablespoons of starch, 1 teaspoon of sugar, and 2 teaspoons of salt. Knead the mixture thoroughly with your hands until all ingredients are well combined. It’s important to knead until the mixture becomes cohesive.
Step 8
If the batter feels too wet, gradually add more flour, 1 tablespoon at a time, until you achieve a firm, chewy fish cake batter consistency. (Tip: While the recipe calls for 5 Tbsp of flour in total, you might need to adjust this amount slightly depending on the moisture content of your ingredients.) Once the batter is ready, cover it with plastic wrap and refrigerate for at least 2 hours to let it rest and firm up. This resting period allows the flavors to meld and the texture to improve.
Step 9
Just before frying, mix 1 tablespoon of cooking oil into the chilled batter. This step is optional but recommended as it helps prevent the batter from sticking to the pan and results in a crispier finish.
Step 10
Heat a generous amount of cooking oil in a frying pan or pot over medium-low heat to about 170-180°C (340-350°F). Drop a small piece of batter into the oil to check the temperature; it should sizzle and float to the surface. Also, taste a small piece of the batter to check the seasoning before frying. If it needs more salt, mix it in now.
Step 11
Carefully place portions of the batter into the hot oil. Use a scraper or knife to flatten and spread each portion into a thin, rectangular shape, resembling the typical hot bar form.
Step 12
Fold the flattened batter in half, like a kimbap roll, or shape it into a triangle, according to your preference. Ensure the folds are secure so the hot bar maintains its shape during frying.
Step 13
Fry the shaped hot bars over medium-low heat, turning them occasionally, until they are golden brown on all sides and cooked through, approximately 5-7 minutes. Be careful not to fry at too high a heat, which can burn the outside while leaving the inside undercooked.
Step 14
Once cooked, remove the homemade fish cake hot bars and place them on a wire rack or paper towels to drain excess oil. You’ll have incredibly chewy and delicious hot bars that rival those from the market. Enjoy your homemade creation!
