Spicy and Sweet Fish Cake and Potato Stew: Perfect Side Dish Recipe
Chewy square fish cakes and fluffy potatoes come together in this delicious spicy and sweet stew. Here’s a simple recipe for a perfect side dish.
Hello everyone! Today, I’ve made a delicious side dish that everyone loves, using leftover potatoes and square fish cakes. The spicy and sweet sauce soaks into the ingredients, making it perfect with rice. Try this recipe that both kids and adults will adore!
Main Ingredients
- 300g Square Fish Cakes
- 1 Large Potato
- 1/2 Onion
- 1/2 Green Onion
- 5 Korean Hot Peppers (Ggwari Gochu)
Seasoning Ingredients
- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Brown Sugar
- 150ml Water
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 3 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Brown Sugar
- 150ml Water
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 2 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, peel the potato and cut it into 1.5cm cubes. Soak the cubed potatoes in cold water for about 5 minutes to remove excess starch. Then, drain them thoroughly in a colander. Removing the starch helps prevent the potatoes from breaking apart during cooking and allows the sauce to penetrate better.
Step 2
Cut the onion into large, square pieces. Slice the green onion diagonally about 1cm thick. Wash the Korean hot peppers, remove the stems, and slice them diagonally as well.
Step 3
Cut the square fish cakes into bite-sized pieces, about 4-5cm. You can cut them into triangles or squares. Cutting them into shapes before stir-frying helps prevent them from becoming too tough.
Step 4
Heat 3 tablespoons of cooking oil in a deep pan or wok over medium-low heat. Add 1 tablespoon of minced garlic and stir-fry until fragrant. Be careful not to burn the garlic.
Step 5
Add the drained potato cubes to the fragrant garlic oil. Stir-fry for about 2-3 minutes until the outside of the potatoes is lightly cooked and coated with the garlic oil. This step helps prevent the potatoes from falling apart and adds flavor.
Step 6
Once the potatoes are slightly cooked, add the prepared fish cakes and onion. Stir-fry together for about 1-2 minutes until the onion becomes translucent. This allows the ingredients to start melding together.
Step 7
Now it’s time to season. Add 3 tablespoons of soy sauce, 1.5 tablespoons of brown sugar, and 150ml of water to the pan. Mix well to ensure the seasonings are evenly distributed.
Step 8
Bring the mixture to a simmer over medium heat and cook for about 5-7 minutes, allowing the sauce to reduce and the flavors to penetrate the ingredients. Stir occasionally to prevent sticking. The sauce should become slightly thick and glossy.
Step 9
Once the sauce has reduced, add 1.5 tablespoons of gochugaru (Korean chili flakes). Stir well to incorporate the spicy flavor and cook for another minute. Be careful not to use too high heat at this stage.
Step 10
Finally, add the sliced green onions and Korean hot peppers. Drizzle in 2 tablespoons of sesame oil and sprinkle with sesame seeds. Give it a final gentle toss and turn off the heat. Your delicious spicy and sweet fish cake and potato stew is ready!
