Braised Fish Cake Balls
Braised Fish Cake Balls with Semi-Dried Mussels for Enhanced Umami
Ever wondered what to do with those semi-dried mussels you have? Braising them with fish cake balls creates a delightful combination of chewy mussels and springy fish cakes. The natural sweetness and savory depth of the mussels perfectly complement the dish, making it a highly addictive side dish that pairs wonderfully with rice. It’s also a fantastic appetizer or snack! If you have semi-dried clam meat, it makes an excellent substitute for the mussels. Give this easy and flavorful recipe a try!
Ingredients- 400g fish cake balls
- 1 handful semi-dried mussels (about 50g)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Korean chili (optional)
- 1 Tbsp cooking oil
- A pinch of sesame seeds
Braising Sauce- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 3 Tbsp plum extract (or sugar)
- 1 Tbsp cooking wine (mirin)
- 2/3 cup water (approx. 130ml)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 3 Tbsp plum extract (or sugar)
- 1 Tbsp cooking wine (mirin)
- 2/3 cup water (approx. 130ml)
Cooking Instructions
Step 1
First, soak the semi-dried mussels in cold water until they become soft and pliable. The soaking time will vary depending on how dry they are, so check by gently pressing them with your fingers. For the fish cake balls, briefly blanch them in boiling water for about 1 minute. This helps remove excess oil and gives them a firmer texture. After blanching, drain them thoroughly in a colander. If you like a bit of heat, thinly slice the Korean chili diagonally and set it aside.
Step 2
Now, let’s prepare the braising sauce, the heart of this delicious dish. In a bowl, combine 2 Tbsp soy sauce, 1 Tbsp fish sauce for added umami, 3 Tbsp plum extract (or 1 Tbsp sugar if you don’t have plum extract) for sweetness, 1 Tbsp cooking wine (mirin) to remove any fishy odor and add depth, and 2/3 cup (approx. 130ml) of water. Stir well until the sugar is fully dissolved. Taste the sauce and adjust seasoning if needed, adding more soy sauce for saltiness or sugar for sweetness to suit your preference.
Step 3
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant. Be careful not to burn the garlic; the key is to gently release its aroma. Once the garlic is fragrant, add the prepared fish cake balls. Stir-fry them until they turn a light golden brown. This step adds a pleasant chewiness and a nutty flavor to the fish cake balls.
Step 4
Once the fish cake balls are lightly browned, add the soaked semi-dried mussels to the pan and mix gently. Pour in the prepared braising sauce. If you desire a spicier dish, add the sliced Korean chili at this stage. Bring the sauce to a simmer, then reduce the heat to medium-low. Although it might seem like there’s a lot of liquid initially, continue to simmer with the lid off until the sauce thickens and reduces. This allows the flavors to penetrate the ingredients thoroughly. Stir occasionally to ensure even coating.
Step 5
When the sauce has thickened to your liking, turn off the heat. Finish by drizzling in 1 Tbsp of sesame oil and sprinkling a pinch of sesame seeds. The nutty aroma of the sesame oil and the texture of the sesame seeds will elevate the dish’s overall flavor. And there you have it – delicious braised fish cake balls with chewy semi-dried mussels, coated in a savory, sweet, and slightly spicy glaze! Enjoy this delightful dish, perfect as a side dish or a special treat.
