Main ingredients 🥩
fish cake
Solo Cooking God Sugar-Coated Fish Cake Skewers
Grill fish cakes until crispy, then coat them with sugar to recreate the sweet and savory flavor of a street snack shop's fried fish cake—this ultra-simple beer snack comes together in minutes.
🙋 Recommended for
- ⭐ Those looking for a quick, no-fuss snack to enjoy with a cold beer
- ⭐ Fans of the sweet-savory flavor of classic street-side fried fish cake
Ingredients needed 🛒1 servings
- thick fish cake 3 pieces (about 200-300g)
- vegetable oil a little
- sugar 1 tablespoon
- ketchup or mayonnaise to taste
Recipe 🍳
- Cut thick fish cakes with high meat content into 2cm-thick pieces, suitable for easy eating.
- Heat a pan with a light coating of vegetable oil to prevent sticking, then place the cut fish cakes in without overlapping.
- Since fish cakes contain some oil themselves, cook over medium heat, turning occasionally, until both sides develop a deep golden-brown color.
- Once the fish cakes are slightly firm and crisp, reduce the heat and evenly sprinkle 1 tablespoon of sugar over them.
- As the sugar melts from the heat, stir gently to coat the fish cakes evenly, ensuring a crisp, sugary crust forms.
- Transfer the finished grilled fish cakes to a serving dish and add ketchup or mayonnaise according to personal preference.
- Slice fish cakes into long, 2cm-thick pieces.
- Pan-fry them over a lightly oiled pan until they become firm and golden-brown on both sides.
- Sprinkle 1 tablespoon of sugar to create a crispy coating, then serve with your preferred sauce.
Cooking tips 💡
- Use thick fish cakes with high meat content to ensure a crisp exterior and chewy interior when grilled.
- Cook the fish cakes until they feel slightly charred to avoid a soggy texture and maximize crispiness.
- After adding sugar, reduce heat or use residual heat to prevent burning, as sugar caramelizes quickly.
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