Preparation

• Thaw the fish, squid, and shrimp if necessary
  200 g of cod fillet, 0.5 squid, 6 shrimp
• Remove moisture from the fish flesh with a paper towel
  
• Coarsely chop the fish
  
• Roughly chop the shrimp
• Cut the squid into small pieces
• Blend the fish, shrimp, and squid until a paste is formed
  
• Add pepper, salt, and Shaoxing wine to the paste and mix well
  2 pinches pepper, 2 pinches salt, 1 tablespoon shaoxing wine
  
• Cut the perilla leaves, onion, green onion, red bell pepper, and carrot into very small pieces; they should be finely minced
  5 leaves of perilla, 0.5 onion, 0.5 green onion, 0.25 red bell pepper, 0.25 carrot
  
• Press the vegetables to extract as much moisture as possible
• Add the chopped vegetables to the mixture
  
• Add the egg white and potato starch
  1 egg white, 1 tablespoon potato starch
• Beat the mixture well
  
• Heat a large amount of oil to 150°C
• Scoop the paste with a spoon and shape the fish cakes
  
• Fry the eomuks until they are well-cooked on both sides
  
• Drain the fish cakes on a paper towel to remove excess oil