Spicy and Sweet Stir-fried Fish Cakes
Spicy and Sweet Stir-fried Fish Cakes
A Nostalgic Lunchbox Side Dish: Making Chewy and Spicy Stir-fried Fish Cakes
Today, we’re making a nostalgic lunchbox favorite: stir-fried fish cakes! 🙂
Main Ingredients for Stir-fried Fish Cakes- 5 sheets of flat, rectangular fish cakes (you can also use skewer-type or round ones based on preference!)
- 1/2 medium onion
- 1 bunch of green onions
- 10 thin slices of carrot (enough to be julienned)
- 2 Korean chili peppers (for a spicy kick)
Flavor-Enhancing Sauce- 1 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp honey
- 1/2 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp honey
- 1/2 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 Tbsp cooking oil
Cooking Instructions
Step 1
First, let’s prepare the fish cakes. Lightly rinse them under running water to remove any debris. Then, cut them into trapezoid shapes or any shape you prefer. Larger pieces offer a chewier texture, while smaller ones absorb the sauce better. Tip: Briefly blanching the fish cakes in hot water can remove excess oil and impurities for a cleaner taste.
Step 2
Let’s get the vegetables ready. Slice the onion roughly, not too thinly. Aim for uniform thickness when slicing to ensure even cooking. Peel the carrot and julienne it into thin strips. The carrot’s vibrant color will enhance the dish’s appearance.
Step 3
Now for the chili peppers that add a spicy kick. Wash them, remove the stems, and slice them diagonally. Removing the seeds will reduce the spiciness, so adjust according to your preference. Cut the fragrant green onions into 2-3 cm lengths. These will be added at the end to preserve their fresh aroma.
Step 4
It’s time to stir-fry! Heat a pan without any oil. Add the cut fish cakes and stir-fry over medium-low heat until they become lightly golden brown and slightly chewy. Make sure to stir frequently to prevent burning.
Step 5
Once the fish cakes are partially stir-fried, add the julienned carrots and 1/2 Tbsp of cooking oil. Continue to stir-fry for about 2 minutes. The carrots will soften slightly, releasing their sweetness, and the oil will help coat the pan, preventing the ingredients from sticking.
Step 6
Next, we’ll add the onion and the sauce ingredients to build flavor. Add the sliced onion, 1 Tbsp of soy sauce, 1 Tbsp of red pepper flakes, and 1 Tbsp of minced garlic. Stir-fry until all ingredients are well combined. The onion becoming translucent is a sign that the sauce is cooking nicely.
Step 7
Finally, toss in the chopped green onions and Korean chili peppers, and stir-fry quickly. It’s best to cook over high heat for a short time to maintain their fresh aroma. Finish by drizzling in 1 Tbsp of honey, 1/2 Tbsp of sesame seeds, and 1 Tbsp of sesame oil. Give it a final toss to combine everything well, and your delicious stir-fried fish cakes are ready! Enjoy them with a warm bowl of rice!
