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Spicy Korean fishcakes

Spicy Korean fishcakes

A fragrant version of everyday fishcakes.

  • Serves 6
  • More than 2 hours
  • Pair with unwooded chardonnay


  • 1 onion, finely diced
  • Vegetable oil, for frying
  • 1 tsp (5ml) sesame oil
  • 2 cups (500ml) cabbage, finely shredded
  • 1 carrot, peeled and grated
  • 1½ Tbsp (20ml) grated ginger
  • 3 garlic cloves, chopped
  • 2 red chillies, chopped or 2 Tbsp (30ml) chilli paste
  • Salt and milled pepper
  • 4 potatoes, boiled and peeled
  • 500g cooked hake, skinned and flaked
  • For crumbs:
  • Flour, for dusting
  • 2 large eggs, beaten
  • 2 cups (500ml) Panko or breadcrumbs
  • Chilli mayo:
  • 1 cup (250ml) mayonnaise
  • 1 tsp (5ml) grated ginger
  • 1 garlic clove, grated
  • Chilli paste, to taste
  • Squeeze lemon juice


  1. Sauté onion in oil for 2 minutes. Add remaining ingredients, except potatoes and hake.
  2. Stir-fry until cabbage and carrot wilt. Season well.
  3. Mash potatoes and gently stir through vegetable mixture and fish. Shape into patties.
  4. Dust in flour, dip into egg and roll in crumbs until well coated.
  5. Mix chilli mayo ingredients together in a small bowl. Set aside.
  6. Heat 2cm oil in a non-stick pan.
  7. Fry fishcakes until golden. Drain on kitchen paper and serve with mayo.
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