Bo Ssam Korean Fish Cakes

with pickled shallot and slaw

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

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A note about serious food allergies

Bo ssam, also doing business as bossam, is a traditional Korean dish of pork belly and spices… what, you thought the word “fish” would appear somewhere in that sentence? Well, that ain't the tradition, my friend! But while we respect tradition, why hue the line on musty have-tos when you can reinvent? Take tilapia, bind it together with traditional flavors like ginger and cilantro, and form into a light and delightful fish cake. Serve it on a lip-smacking sauce of mayo and gochujang (also from Korea), with slaw on the side and pickled shallot on top. Tradition? That's something for fiddlers on roofs to crow about.

In Your Box (serves 2)

  • Info
    ⅓ cup Mayonnaise
  • ¼ oz. Cilantro
  • Info
    2 Tilapia Fillets
  • 1 Shallot
  • 2 fl. oz. Seasoned Rice Vinegar
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 tsp. Chopped Ginger
  • 8 oz. Slaw Mix
  • Nutrition (per serving)

  • Calories
    616
  • Carbohydrates
    28g
  • Fat
    41g
  • Protein
    35g
  • Sodium
    1230mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 4 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Fish
    1

    Roast the Fish

    Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place tilapia on prepared baking sheet and drizzle with ½ tsp. olive oil. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Carefully, transfer to a mixing bowl and let cool 5-10 minutes. While tilapia roasts, prepare ingredients.

  • Step 2 - Prepare Ingredients and Pickle Shallots
    2

    Prepare Ingredients and Pickle Shallots

    Peel and halve shallot. Slice halves into thin strips. Stem and mince cilantro. Combine shallot and seasoned rice vinegar in another mixing bowl. Set aside to pickle at least 10 minutes. Combine half the mayonnaise (reserve remaining for fish cakes) and gochujang (to taste) in another mixing bowl.

  • Step 3 - Form and Cook the Fish Cakes
    3

    Form and Cook the Fish Cakes

    Once tilapia has cooled, use two forks to lightly pull fillets into shreds. Add panko, remaining mayonnaise, ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper to fish. Mix together until it forms a slightly sticky mixture. Form mixture into four fish cakes, ¾"-thick. Heat 1½ tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Remove from burner.

  • Step 4 - Dress the Slaw
    4

    Dress the Slaw

    In another mixing bowl, combine slaw mix, 1 Tbsp. pickling liquid, 2 tsp. olive oil, and a pinch of salt and pepper.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate as pictured on front of card, spreading mayonnaise-gochujang sauce on a plate and topping with fish cakes. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!