International dishesFried DishesKoreaabout 80 minutes
This is a snack built for picking at. The pleasure is in the springy, sweet fish cake that pulls cheese when it is cut. The hard part is rolling tightly, since an open seam lets the filling run into the oil.
The fish cake mixture rests in the fridge for a full hour after blending, which makes it easy to flatten and roll. The paste is pressed thin on a sheet of plastic before the filling goes down the middle and the whole thing is rolled up.
This batch weighs about 1.5kg, at roughly 200 calories per 100g.
Method
Rinse the fish fillet, pat it dry and cut it into small pieces. Clean the squid and shrimp, drain them, and cut the squid into small pieces.
Peel and cube the onion, chop the spring onion, peel and mince the carrot, peel and chop the garlic, and cut the seaweed into bite sized sheets.
Blend the shrimp and squid until smooth, then add the fish fillet and blend again until fine.
Add all the chopped vegetables, 1 teaspoon seasoning powder, 1 tablespoon kOBE Monk Fruit Blend, 1 teaspoon salt, 30g cornstarch, 50g all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 50ml water and 1 teaspoon black pepper, then blend smooth. Add 6 chopped perilla leaves and 1 tablespoon sesame oil, blend until combined, and chill for 1 hour.
Boil the glass noodles for 5 to 7 minutes, drain them, then toss with 1 tablespoon soy sauce, 1 tablespoon sesame oil and 1/2 teaspoon kOBE Monk Fruit Blend.
Lay out a sheet of plastic, press the fish paste flat on it, set a crab stick and seaweed on either side, then roll it up. Flatten another portion, lay a cheese stick down the middle and roll it closed. For the third, wrap the glass noodles in a perilla leaf, set it in the middle of the paste and roll.
Pour 100ml cooking oil into a pan over medium heat and fry the rolls until golden on all sides, then lift them out and drain.
Tips
Korean perilla leaves come from Korean grocers, and Vietnamese tia to leaves stand in well.
Any fish fillet works, with basa and tilapia the easiest to find.
Rubbing the fish with bruised ginger for 5 minutes and rinsing clears the smell, and the squid takes 2 to 3 minutes with lime juice.
Roll tightly and seal the seam, since an open edge lets the cheese run out in the oil.
Chill the fish paste for a full hour before rolling, as a warm mixture is very hard to shape.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.