Fish Cake Skewers recipe - ingredients, nutrition and when to eat it
Fish cakes simmered in anchovy and kelp broth make a warm, comforting skewer snack.
Fish cakes simmered in anchovy and kelp broth make a warm, comforting skewer snack. The savory broth and chewy fish cakes go wonderfully together, making this a great simple dinner or late-night snack on chilly days.
Street food · 25 minutes to cook
Nutrition (per 649g serving): 328.5 kcal · protein 19.8g · carbohydrate 45.4g · fat 8.5g · sodium 2191.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching the fish cakes once makes the broth a little cleaner.
Tips: Kelp can make the broth cloudy if boiled too long, so remove it within 10 minutes.
Tips: Adding plenty of Korean radish to the broth brings out a natural sweetness.
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Ingredients (1 serving)
- Fish cakes — 120 g
- Anchovies — 8 g
- Kelp — 5 g
- Korean radish — 80 g
- Green onion — 20 g
- Garlic — 5 g
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Water — 400 ml