Cut fish and shrimp into chunks. Place in food processor.
Combine all ingredients in a food processor, except the extra flour for rolling.
Sprinkle work surface with flour. To your vinyl gloves, and add some flour to keep the dough from sticking.TIP - The dough will feel very wet and sticky therefore flouring your hands and the work surface are imperative.
Place 1/2 cup of fish cake dough onto floured surface using a rubber spatula. Knead with the heel of your gloved hand, rolling to cover completely with flour.
Shape into a rough rectangle. Place on a parchment paper lined baking sheet or plate, and place in the freezer for 15-20 minutes.
Put enough vegetable oil in a skillet to come 1/2-inch up the sides of the pan. Heat over medium-high until shimmering. Temp should be roughly 350 F.
Remove fish cakes from freezer and add a few to the skillet. They will expand in size, so 3-4 should be plenty.
Cook for 3-4 minutes. Flip and cook an additional 3-4 minutes.
Fish cakes will be golden brown. Remove to a paper towel lined plate or pan.
Notes
Chef Antoine uses a combination of pureed tilapia, orange roughy, and shrimp for his take on homemade Korean fish cakes. If needed, you can substitute with any flaky fish you prefer.
If you enjoy spice, add a pinch of heat with Korean chili peppers or a dash of gochujang (chili pepper paste or sauce).