Crispy Lotus Root and Fish Cake Stir-fry
The Perfect Harmony of Chewy Fish Cakes and Crunchy Lotus Root! A Simple Recipe for a Rice-Stealing Side Dish: Lotus Root and Fish Cake Stir-fry
Looking for a delicious lotus root dish that’s much easier to make than lotus root braised in soy sauce? Lotus root, a root vegetable, is in season from October to March, making it nutritious and flavorful right now. It’s used in various dishes, but it’s especially popular as a side dish for rice. Today, we’ll introduce a lotus root and fish cake stir-fry that’s incredibly simple, with no complicated braising steps. It combines the wonderfully crisp yet tender texture of lotus root with the chewy texture of fish cakes, making it impossible to stop eating! Once stir-fried quickly, it becomes a fantastic side dish for rice. Be sure to save this recipe and try making it!
Main Ingredients
- 200g lotus root
- 150g fish cake
- 3 cloves garlic
- 1 Korean green chili pepper (Cheongyang chili)
- 1/2 red chili pepper
Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or honey)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp cooking oil
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or honey)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
To maintain the crisp texture of the lotus root and prevent browning, prepare a bowl of water with a splash of vinegar (about 1/4 cup per paper cup). This is for soaking the lotus root.
Step 2
Peel the lotus root carefully using a vegetable peeler, dividing the process into top and bottom sections. Ensure all skin is removed.
Step 3
To ensure the lotus root isn’t too thick after cooking, cut larger pieces in half first, then slice them into 2-3mm thick rounds. Slicing them too thinly might cause them to break apart, so aim for a moderate thickness.
Step 4
Place the sliced lotus root in the prepared vinegar water and let it soak for about 5 minutes. This step helps remove any astringency and prevents browning.
Step 5
While the lotus root is soaking, thinly slice the garlic cloves into pieces. This will add a wonderful aroma to the dish.
Step 6
Remove the seeds from the Korean green chili pepper and red chili pepper, then mince them finely. These will add color and a touch of spiciness.
Step 7
If you prefer less spice or are serving this to children, you can omit the chili peppers or adjust the amount according to your preference.
Step 8
While the fish cakes can be used as they are, it’s a good idea to briefly rinse them under hot water to remove any excess surface oil and achieve a cleaner taste. Drain them well in a colander.
Step 9
After 5 minutes, take the lotus root out of the vinegar water. Rinse it once under clean water, then pat it thoroughly dry with paper towels. Residual moisture can cause oil to splatter during stir-frying.
Step 10
Let’s make the sauce! Combine 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 Tbsp corn syrup in a bowl and mix well. Remember the ‘2:2:2’ ratio – it’s easy!
Step 11
Now that all ingredients and the sauce are ready, let’s start making this delicious lotus root and fish cake stir-fry!
Step 12
Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the sliced garlic and stir-fry until a gentle garlic aroma is released. Be careful not to burn the garlic.
Step 13
Once the garlic is fragrant, add the lotus root and stir-fry over medium-low heat for about 5 minutes. When the lotus root starts to look slightly translucent, add the fish cakes and continue to stir-fry them together. It’s important to stir-fry the lotus root so it retains some crispness and doesn’t become too mushy.
Step 14
When the lotus root and fish cakes are partially cooked, pour in all of the prepared sauce. Continue to stir-fry over medium-low heat, mixing well to ensure the sauce evenly coats all the ingredients.
Step 15
Once the sauce has thickened and coats the ingredients with a nice sheen, add the minced Korean green chili and red chili peppers. Stir-fry briefly, just enough to keep their crispness.
Step 16
When the ingredients are well-coated with the sauce and look glossy, turn off the heat. Stir in 1 tsp of sesame oil and 1 tsp of sesame seeds for the final touch. While lotus root braised in soy sauce is also delicious, this stir-fry with fish cakes makes an exceptionally wonderful side dish for rice! Enjoy your meal!
