When I saw this recipe in a Korean cookbook that I borrowed from the library, I found it intriguing. I never thought of adding chopped fish into a pan-fry eggs before. But after I gave it a thought, actually Chinese also have our version, we called it "Egg Foo Yong", but instead of fish, we used shrimps and BBQ pork. Since this recipe intriguing me, of course I wanted to see how it would taste like and made it myself. Chopped fish went so well in fried eggs and this fish patties were actually scrumptious. But I wouldn't recommend to eat it often as it was a little oily, as with all fried food. Later I asked my elder girl whether she knew what was in the patties that she loved so much and she had no clue. After I told her it was fish, she was like ewww. Well, I didn't know why that was her respond because she is not a fish hater. I guess if you want to encourage or trick your little fish hater to eat fish, you can make this dish. Hahaha...
Making an all Korean meal took a lot of work. So I actually served this with Belacan sweet potato leaves and mint egg drop soup.
Recipe adapted from Cooking the Korean Way Cookbook, with modification.
- 2 eggs, beaten
- 1 cup chopped sole, cod, haddock, or any white fish (I used two Tilapia fillets and chopped into small pieces)
- 1 scallion, finely chopped
- 2 cloves garlic, finely minced
- 1/8 tsp. of black pepper
- 1/2 tsp. salt
- 1 tsp. Shao Xing cooking wine (My Chinese touch, optional)
- 1/2 tsp. sesame oil
- 1 Tbsp. cornstarch (I added this but optional)
1. Combine all in a bowl and mix well.
2. In a wok, heat a little oil over high heat for 1 minute. Drop tablespoons of the fish mixture into the oil to make 2-inch patties. Fry 2 minutes per side, or until firm and starting to brown.
3. Drain on paper towel. Transfer to a serving plate and serve with dipping sauce of your choice. I used the dipping sauce here.