Thursday, October 06, 2011

Korean Fish Patties/ Saeng Son Jon

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.


tigerfish said...

Not sure about fish but adding fish cakes to egg is a dish I ate when I was a kid and I love it!

Quay Po Cooks said...

I have ordered this before in a Korean Rest and like it. Now with you recipe, I can try it at home. Thanks for sharing.

German Mama said...

This sounds like a great, crunchy snack.

pigpigscorner said...

Adding fish does sounds good!

Unknown said...

omg i love any kind of fritters and using fish is a brilliant idea. always adore your creativity!

ChopinandMysaucepan said...

This looks really nice and fluffy and fish patties is one of my fave food as well especially with a good chilli sauce!

Our Renovation Adventures said...

Looks yummy and I bet it taste yummy too! What type of fish did you use?

Nava K said...

I like it very much and my hubby will simply love fish with eggs, must try out and let him taste.

Little Corner of Mine said...

Tigerfish, I never have fish cakes in eggs too, I saw this dish at Noobcook recently.

You're welcome Quay Po. :)

German mama, it is not crunchy at all, perhaps slightly crisp on the outer rim but inside/middle is soft.

Yeah pigpig, a new way to enjoy fish for me.

Thanks Rita, well not exactly my creativity. LOL! Got this from a Korean cookbook. ;)

Thanks chopiandmysaucepan, yup very good with a great dipping sauce.

Hi Corinne, I used Tilapia fillet and it was great.

Hope your hubby like it Nava! :)

daphne said...

I wouldn't have guessed it was fish! I think it is a fantastic idea as it is totally out of norm of what I would have usually cook.

Belinda @zomppa said...

I love love love fish patties - what a great "cake!"

Beth Michelle said...

Fish patties are so good! Yours look lovely! Great job!

Smoky Wok (formerly Tastes of Home) said...

mmm this sounds and looks delicious! Would love some :)

Sonia ~ Nasi Lemak Lover said...

Sound yummy and good.