Korean Fish Cake (Eomuk)

Excited to find this recipe online. The fish cake is great as appetizer or snack. We also put them in soup noodle or hot pot.

Ingredients

Fresh white fresh fish fillet - ½ pound, (cod, pollock, flounder, or snapper)
squid - ¼ pound : cleaned, rinsed, and chopped
shrimp - ¼ pound: shelled, deveined, rinsed, and drained
Garlic cloves - 2
Onion  - ½ medium (about ¼ cup)
Salt - 1 tsp
Sugar - 1 tsp
Ground white pepper - ¼ tsp
Vegetable oil - 1 TBSP
All purpose flour - ¼ cup
Potato starch  - ¼ cup
1 large egg white (Skipped for egg-free, add some oil if paste is too dry)

Steps

1. Cut the fish fillets into chunks and put them into a food processor. Add the squid, shrimp, garlic, onion, salt, sugar, ground white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Blend for a couple of minutes until the mixture turns into a smooth paste.

2. Heat vegetable oil in a skillet over medium high heat for about 5 minutes. Lower the heat to medium (about 330-350° F). Brush some cooking oil on a large and wide rectangular spatula. Spread about ¼ to ⅓ cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder, and gently slide it into the hot oil. (If this method is too tricky, simply use a spoon to scoop up some of the paste, and then another one to push it off the first and into the hot oil.)

3. Serve hot as a snack right away. For later use, cool it down and put it into a plastic bag. Keep the bag into a fridge up to 1 week or freezer up to 3 months.