Savory Fish Cake Skewers
Enjoy Warm and Delicious Fish Cake Skewers!
I made these fish cake skewers using two packs of the common square vegetable fish cakes. I brewed a rich broth and seasoned it with soup soy sauce, then sprinkled a little chili powder on top for a spicy kick. Enjoy these comforting skewers that are perfect for a chilly day!
Main Ingredients
- 8 sheets of square fish cakes
- 1 king oyster mushroom
- 1 bunch of crown daisy (shungiku)
- 1.2 liters of water
- 1/2 stalk of green onion (separate white and green parts)
Broth Ingredients
- 10 dried anchovies (for broth)
- 5 dried shrimp
- White part of 1/2 green onion stalk
- 10 dried anchovies (for broth)
- 5 dried shrimp
- White part of 1/2 green onion stalk
Cooking Instructions
Step 1
Prepare the fish cakes. On the narrower side of each fish cake, fold it inwards three times horizontally, then fold it inwards three times vertically to create pleats. This shape makes it easier to thread onto skewers. Shaping them before skewering helps immensely.
Step 2
Prepare the broth ingredients and garnishes. Use the white part of the green onion for the broth. For the mushrooms and crown daisy, prepare them according to your preference. Wash the crown daisy thoroughly and pat dry. Slice the king oyster mushroom into bite-sized pieces.
Step 3
In a deep pot, add 1.2 liters of water. Add the dried anchovies, dried shrimp, and the white parts of the green onion you prepared for the broth. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes to create a rich, flavorful broth. (If you have kelp, you can add it at this stage as well.)
Step 4
After 15 minutes, strain the broth using a sieve to remove all the solids (anchovies, shrimp, green onion). Return the clear broth to the pot and season with 2 tablespoons of soup soy sauce and 1 tablespoon of cooking wine. The cooking wine helps to eliminate any fishy odors and adds depth to the flavor.
Step 5
Add the prepared fish cakes and sliced king oyster mushrooms to the clear broth. Simmer over medium heat for about 5 minutes, allowing the fish cakes to absorb the delicious broth flavor. Be careful not to overcook, as the fish cakes can become mushy.
Step 6
Finally, add the crown daisy and blanch for just about 30 seconds. Overcooking the crown daisy will make it limp, so just wilt it slightly. Arrange the finished fish cake skewers attractively in a serving bowl. Sprinkle a pinch of chili powder and top with minced green onion for a spicy and refreshing finish! Serve immediately while hot.
