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.

Ingredients:

• 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)

Method:

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.