Spicy and Sweet Stir-Fried Fish Cakes
Spicy and Sweet Stir-Fried Fish Cakes
Irresistible Side Dish: Spicy Stir-Fried Fish Cakes Recipe
As the weather gets warmer, I find myself gravitating towards simpler dishes! Today, we’ll quickly whip up a delicious spicy and sweet stir-fried fish cake that’s perfect for any meal. It’s a crowd-pleaser, so be sure to give this recipe a try!
Main Ingredients- 2 sheets of flat square fish cakes
- 3 sticks of finger-shaped fish cakes
- 1 medium onion
- 2 chili peppers
- 2 stalks of green onion whites (about 15cm long)
Seasoning- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp oligosaccharide
- 2 Tbsp gochugaru (Korean chili flakes)
- Sesame oil to taste
- A pinch of sesame seeds
- 1 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp oligosaccharide
- 2 Tbsp gochugaru (Korean chili flakes)
- Sesame oil to taste
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces. You can leave the finger-shaped fish cakes whole or cut them in half lengthwise. Slice the chili peppers diagonally for a nice spicy kick. Chop the onion coarsely and thinly slice the white parts of the green onions to about 15cm length.
Step 2
Heat a pan over medium heat and add a generous amount of cooking oil. Add the sliced green onions and stir-fry gently over low heat until fragrant, creating scallion oil. This step significantly deepens the flavor of the dish.
Step 3
Once the scallions are fragrant, add the chopped onion and sauté until it becomes translucent. The onion will caramelize slightly, adding a natural sweetness to the stir-fry.
Step 4
When the onions start to turn transparent, add all the prepared fish cakes to the pan and stir-fry them. (Tip: Briefly blanch the fish cakes in boiling water before stir-frying to remove excess oil. This results in a cleaner taste and a softer texture. Dip them in boiling water for just 10 seconds and then drain.)
Step 5
As the fish cakes begin to cook, it’s time to add the seasonings. Pour 1 Tbsp of soy sauce along the edge of the pan to lightly caramelize it, then add 2 Tbsp of oyster sauce and 2 Tbsp of gochugaru. Stir-fry everything together evenly. It’s best to stir-fry quickly over medium heat to prevent the chili flakes from burning.
Step 6
Next, add 1 Tbsp of cooking wine to eliminate any fishy smell. Then, add the diagonally sliced chili peppers for heat and 2 Tbsp of oligosaccharide to balance the sweetness. Stir-fry once more quickly to ensure all the ingredients are coated with the sauce.
Step 7
Finally, sprinkle a generous amount of sesame seeds over the finished stir-fry for an added nutty aroma. Your delicious spicy and sweet stir-fried fish cakes are now ready to be enjoyed with a bowl of warm rice!
