Korean fishcakes with fried eggs & spicy salsa

Korean fishcakes with fried eggs & spicy salsa

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(7 ratings)

Prep: 15 mins Cook: 12 mins


Serves 4

This isn't your average fishcake recipe. Bursting with oriental flavours - soy sauce, fresh ginger, spring onions and gochujang, topped with a rich runny yolk - this recipe has it all

Nutrition and extra info

Nutrition: per serving

  • kcal451
  • fat27g
  • saturates4g
  • carbs15g
  • sugars7g
  • fibre4g
  • protein35g
  • salt1g
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    For the fishcakes

    • 4 x loch trout or rainbow trout fillets, skinned and cut into 1cm/ ½ in pieces (about 450g/1lb fish)



      Freshwater trout: 

      Farmed rainbow trout has pretty, spotty skin…

    • 2 tsp finely grated ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 fat garlic clove, crushed
    • 1 tsp light soy sauce
    • bunch spring onions, thinly sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 1 large egg white, beaten until frothy
    • 2 tbsp rice flour
    • 2 ½ tbsp vegetable oil, for frying

    For the salad

    • 1 pointed or small white cabbage, cored and finely shredded (about 350g/12oz)
    • 100g radishes, thinly sliced



      The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

    • 2 tbsp Chinese rice vinegar
    • 1 tbsp sesame oil, plus 2 tsp to serve
    • 1 tsp gochujang, plus 2 top to serve (see tip)


      Gochujang is a Korean condiment with a sweet-hot-salty flavour made from red chillies, fermented…

    • 1 tsp golden caster sugar
    • 1 garlic clove, crushed
    • 2 tsp light soy sauce
    • 4 medium eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tbsp sesame seeds, toasted
    • 1 red chilli, finely sliced, to serve (optional)



      Part of the capsicum family, chillies come in scores of varieties and colours (from green…


    1. For the fishcakes, mix the fish with the ginger, garlic, soy and half the spring onions. Stir in the egg white and rice flour.

    2. Toss the cabbage and radishes with the vinegar, 1 tbsp sesame oil, 1 tsp gochujang, the sugar and garlic. Set aside. Stir together the remaining sesame oil, gochujang and the soy sauce to make a drizzling sauce for later.

    3. Heat 1 tbsp oil in a large, non-stick frying pan. Split the fish mixture into eight, then spoon four into the pan, pressing the mix to make cakes about 8cm across. Fry for 2 mins each side until just cooked through and golden. Add another 1 tbsp oil to the pan and repeat with the remaining fish. Keep warm in a low oven.

    4. Add the remaining oil to the pan. Fry the eggs for 2-3 mins until crisp but with a runny yolk. Serve the fishcakes with the cabbage, and top with the egg and sesame seeds. Scatter with the rest of the spring onions, red chilli (if using) and some of the chilli sesame drizzle.

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    Comments, questions and tips

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    18th Apr, 2020
    Really tasty - made with salmon and gochujang replaced with thai dipping sauce. A hit!
    30th Mar, 2016
    Delicious recipe and not too difficult to make. Would recommend using at least two egg whites to bind the fish cakes together. Definitely will use again!
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