SAUCES AND SIDES
Fish Korokke
Deliciously spiced fish around patty, excellent as a side dish and perfect for party. Try adding defrosted frozen peas to the mix, too.
By Vickypee I Updated on April 25, 2024
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A Korokke is a small around patty made with a soft potato, vegetable, herb and fish with a spicy Asian kitchen.
The Juicy patties are covered in a crunchy. Noting represents all that is wonderful and surprising about seafood better than the fish korokke. Its flavorful combines with herb, served with the chilis vinegar dip.
I use mackerel fillet, but any white fish or salmon also works well. Enjoy with raw salad, or perfect cooked rice for a lunch or dinner.
DIY Chili Vinegar Dip
It's easy and fun to make your own chilis vinegar dippers, Star with:
- 1 tablespoon apple cider vinegar
- ¼ teaspoon brown sugar
- 2 tablespoons hot water
- 4 green onions, finely cropped
- 2 radishes, finely sliced
- 1 large red chili with seed, sliced
- ½ cup diced carrot
To make the dip, Pour the apple cider into a medium jar, along with brown sugar and hot water. Put the lid on the jar and shake it for about 20 seconds, until the sugar has dissolved. Finally, add in the vegetables then shake it again for a couple seconds and leave to pickle for 20 to 30 minutes in the room temperature. Then store in a fridge until serving time.
3 Way To Cook Fish Korokke
Alternatively, these patties can be finished in the oven, on the stove, in the deep fryer.
1. In the Oven: Preheat 200 ˚C. Place the patties on a light greased (with oil) baking sheet with plenty of room between them. Bake fish patties for 10 minutes on first side, then flip them to other side and bake an additional 5 to 10 minutes until golden brown.
2. On the Stove: Heat the frying pan on medium heat. Add a bit of vegetable oil. Once it hot, fry the korokke in small batches for 2 to 3 minutes of the first side, flip, then and continue cooking for 2 minutes to crisp up and turn golden brown.
3. In the Deep Fryer: Preheat deep fryer to 190 ˚C. with vegetable oil. Place patties in deep fryer basket, frying for about 2 to 4 minutes or until they're golden brown.
Recipe
Fish Korokke
Makes 10 Korokke
Ingredients
Ingredients For Korokke
- 5 medium-sized potatoes, peeled and diced
- 400g steamed mackerel fillets
- 4 coriander springs, leaves picked and roughly chopped
- 4 green onions, finely cropped
- ½ teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- 4 garlic cloves, crushed
- plan/all-purpose flour, to dust
- 1 egg, lightly beat
- 500ml vegetable oil, for deep frying
Directions
- Bring a pan of water to the boil and cook potatoes until tender, then drain, return them to the large blow and mash until smooth.
- Flake the steamed fish (discarding the skin) into the mashed potato, add the coriander, green onions, salt, pepper, garlic, egg and use your hand to stir them to combine, however mixing by hand in a bowl will give more texture to the final korokke.
- Divide into 10 pieces and shape into balls, then flatten to discs. pressing firmly so they’re compact and hold together well. Dust each korokke lightly with flour and refrigerate for 30 minutes before cooking.
- Heat the oil in a large frying pan over medium heat. Once it hot, fry the korokke in small batches so as not to overcrowd the pan. As the filling is already cooked, they should only need 2 to 3 minutes to crisp up and turn golden brown.
- Using a slitted spoon transfer the korokke to a plate lined with kitchen paper, to soak up any excess oil.
- Place the korokke on the plate with the chilis vinegar dip on the side.
Tip
- Placing the korokke in the fridge for a while before cooking makes them easier to handle and less likely to fall apart during cooking,
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