Delicious Fish Cake Stir-Fry – A Kid-Favorite
Delicious Fish Cake Stir-Fry – A Kid-Favorite
The Perfect Side Dish for Kids: Delicious Stir-Fried Fish Cakes
If you have leftover fish cakes from making skewers, don’t throw them away! Transform them into a flavorful side dish. Here’s how to make the classic Korean fish cake stir-fry, loved by both children and adults, simply and deliciously.
Main Ingredients- 7 sheets of rectangular fish cakes
- 1 onion
- 2 stalks of white part of green onions
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
Stir-Fry Seasoning- 3 Tbsp soy sauce
- 1/2 cup water (approx. 100ml)
- 2 Tbsp corn syrup (or oligofructose syrup/corn starch syrup)
- 1 tsp gochugaru (Korean chili flakes, optional, for spiciness)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 3 Tbsp soy sauce
- 1/2 cup water (approx. 100ml)
- 2 Tbsp corn syrup (or oligofructose syrup/corn starch syrup)
- 1 tsp gochugaru (Korean chili flakes, optional, for spiciness)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fish cakes. For rectangular fish cakes, slice them diagonally into bite-sized pieces, about 2-3 cm wide. This shape helps them absorb the sauce better and improves the texture.
Step 2
Julienne the onion and cut the white parts of the green onions into pieces similar in length to the fish cakes. The white parts of green onions have a great aroma that works well in stir-fries.
Step 3
Heat 2 Tbsp of cooking oil in a wide pan or wok. Add 1 Tbsp of minced garlic and sauté over medium-low heat, being careful not to burn it, until the garlic is fragrant. Blooming the garlic first adds a much deeper flavor.
Step 4
Once the garlic starts to cook, add the prepared fish cakes, onion, and green onions. Stir-fry everything together for 2-3 minutes until the vegetables begin to soften.
Step 5
When the vegetables are somewhat cooked, increase the heat to high. Pour 3 Tbsp of soy sauce along the edges of the pan. This allows the soy sauce to caramelize slightly, adding more flavor. Stir to combine with the ingredients and continue stir-frying.
Step 6
Next, add 1/2 cup (approx. 100ml) of water. This prevents the fish cakes from drying out too much during the reduction process and helps the sauce meld together. Bring the mixture to a boil.
Step 7
Once boiling, add 2 Tbsp of corn syrup. Feel free to adjust the amount of corn syrup to suit your sweetness preference. Stir to combine the soy sauce and corn syrup and let it simmer together.
Step 8
Now, reduce the sauce by stir-frying over medium heat. Cook until the sauce clings to the fish cakes and becomes slightly thick, about 3-5 minutes. Stir occasionally to prevent sticking.
Step 9
As the liquid evaporates, the fish cakes will develop a glossy sheen and a delicious brown color. At this point, it’s almost ready.
Step 10
Turn off the heat. Stir in 1 tsp of gochugaru (optional, add if you like a little spice), 1 Tbsp of sesame oil, and 1 tsp of toasted sesame seeds. Mix well. The nutty aroma of sesame oil and the crunch of sesame seeds enhance the flavor and fragrance. Your delicious fish cake stir-fry is now complete! Enjoy it as a tasty side dish with your rice.
