Curry Fish Cake Stir-fry: A Flavorful Side Dish
How to Make Park Soo-hong’s Curry Fish Cake Stir-fry from ‘Pyeonstorange’ – A Delicious Fish Cake Dish with a Curry Twist!
You can enjoy a uniquely delicious flavor by simply adding curry powder to your usual fish cake stir-fry. This recipe elevates a common side dish into something special.
Main Ingredients
- 4 sheets of square fish cakes (large size)
- 1/3 carrot (sliced thinly)
- 1/2 onion (sliced thinly)
- 1/2 green onion (sliced thinly)
Seasoning & Sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup (or honey)
- 2.5 Tbsp curry powder
- 50ml water
- A pinch of sesame seeds
- 0.5 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup (or honey)
- 2.5 Tbsp curry powder
- 50ml water
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the fish cakes. Bring a pot of water to a boil and briefly blanch the 4 square fish cakes for about 30 seconds to 1 minute. This helps remove any impurities and reduces oil splatter during stir-frying, ensuring a cleaner result.
Step 2
Drain the blanched fish cakes and cut them into bite-sized pieces, about 2-3 cm squares. Ensure they are cut uniformly for even cooking and easy eating, especially for children.
Step 3
Slice the green onion diagonally into about 0.5 cm thick pieces. This cut allows the green onion to maintain some texture and release its aromatic flavor during cooking.
Step 4
Thinly slice the onion into strips, about 0.5 cm thick. As the onion cooks, it will release its natural sweetness, enhancing the overall flavor profile of the dish.
Step 5
Julienne the carrot thinly, similar to the thickness of the onion slices. The carrot adds a pleasant crunch and a beautiful splash of color to the stir-fry.
Step 6
Now, let’s make the delicious curry sauce base. In a small bowl, combine 2.5 Tbsp of curry powder with 50ml of water. Whisk thoroughly until the curry powder is completely dissolved and there are no lumps. Proper dissolution is key for a smooth sauce.
Step 7
Heat a pan over medium-high heat and add some cooking oil. Sauté 0.5 Tbsp of minced garlic until fragrant, then add the sliced onion, green onion, and carrot. Stir-fry quickly until the vegetables begin to soften and become slightly translucent.
Step 8
Once the vegetables have softened slightly, add the cut fish cakes to the pan and stir-fry together. Add 1 Tbsp of soy sauce and 1 Tbsp of corn syrup for seasoning and a touch of sweetness. Pour in about 2 Tbsp of the prepared curry water mixture and stir-fry until everything is well coated and has a glossy finish. (*Tip: Don’t add all the curry water at once. Add it gradually while stir-frying, tasting and adjusting the amount to your preference. This allows you to control the curry flavor and saltiness!)
Step 9
When the ingredients are well combined and the delicious curry aroma fills the air, turn off the heat. Transfer the finished curry fish cake stir-fry to a serving dish and sprinkle generously with sesame seeds for a final touch of nutty flavor and visual appeal. This dish is perfect as a side for rice or even as a lunchbox addition!
