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Fried Fish Cake Skewer (Street Food Style)

Savory fried fish cake skewers served in a warm umami broth with a flavorful dipping sauce, perfect for a quick street food-style snack.

Savory fried fish cake skewers served in a warm umami broth with a flavorful dipping sauce, perfect for a quick street food-style snack. Prep Time: 10 Minutes Cook Time: 15 Minutes Servings: 2 - 3 Portions Ingredients: For the skewers: 250 g Seafoodking fried fish cake Wooden skewers (soaked in water for 10 minutes) For the broth (optional, Korean-style): 600 ml water 1 sheet dried kelp (kombu) 5–6 dried anchovies (heads removed) 2 cloves garlic (lightly crushed) 1 tbsp soy sauce ½ tsp salt For the dipping sauce: 2 tbsp soy sauce 1 tbsp chili sauce or gochujang 1 tsp sugar 1 tsp sesame oil 1 tsp toasted sesame seeds 1 tsp chopped green onions Instructions: Prepare the fish cake Cut the fish cake into rectangular strips or foldable sheets (depending on shape). Skewer the fish cake Fold each piece in a zig-zag or ribbon style, then insert onto skewers to create a street food look. Make the broth (optional but recommended) In a pot, add water, dried kelp, anchovies, and garlic. Bring to a boil, then simmer for 10 minutes. Remove the solids and season with soy sauce and salt. Cook the skewers Place the fish cake skewers into the hot broth and simmer for 5–7 minutes until heated through and infused with flavor. (Alternative: pan-fry the skewers for a slightly crispy texture.) Prepare the dipping sauce Mix all sauce ingredients in a small bowl until well combined. Serve Serve the skewers hot, either in cups of broth (Korean street style) or on a plate with dipping sauce. Tips & Variations: Add rice cakes (tteok) to the broth for a more filling version Brush with teriyaki sauce and grill for a Japanese twist Make it spicy by adding chili flakes or chili oil to the broth Perfect for party platters or street food-style content

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