Spicy Fish Cake Stir-fry with Chili Oil
Spicy Fish Cake Stir-fry with Chili Oil
Flavorful Stir-fried Fish Cakes with Chili Oil and Scallions – A Perfect Main Dish!
Today, we’re making a special stir-fried fish cake dish infused with the aromatic essence of leeks and chili powder, featuring a delightful chili oil! It’s truly a star dish for any meal! The refreshing aroma and savory taste will surely tantalize your taste buds.
Main Ingredients- 3 sheets of square fish cakes (approx. 200g)
- 50g carrot
- 150g onion (about 1/2 large onion)
- 4 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
- 30g scallions (about 5-7 stalks)
Seasoning & Aromatics- 1 Tbsp soy sauce
- 2/3 Tbsp minced garlic (approx. 10g)
- A little sesame oil
- 1 tsp sugar
- A little toasted sesame seeds
- 1 cup vegetable oil (200ml) – for chili oil
- 2 Tbsp chili powder
- 1 stalk leek (white part mostly)
- 1 Tbsp soy sauce
- 2/3 Tbsp minced garlic (approx. 10g)
- A little sesame oil
- 1 tsp sugar
- A little toasted sesame seeds
- 1 cup vegetable oil (200ml) – for chili oil
- 2 Tbsp chili powder
- 1 stalk leek (white part mostly)
Cooking Instructions
Step 1
Before you begin, thoroughly wash and prepare all your ingredients. This step is crucial for a perfect finished dish.
Step 2
First, let’s make the star of this dish: the fragrant chili oil. In a generously sized pan, pour in 1 cup (200ml) of vegetable oil. Add the thinly sliced leek (white part) and 2 tablespoons of chili powder. Turn the heat to low. Once the oil begins to gently simmer, reduce the heat further. Stir continuously with chopsticks or a spatula to prevent the chili powder from burning, and simmer for about 5 minutes. This will allow the flavors and aroma of the leek and chili powder to infuse into the oil.
Step 3
To strain the chili oil, place a fine-mesh sieve or a double layer of cheesecloth over a small bowl. Carefully pour the infused chili oil over the sieve. This will separate the clear, fragrant chili oil from the solids.
Step 4
Gently press the solids in the sieve to extract any remaining oil, then discard them. Set aside the clear chili oil you’ve collected. This oil will elevate the flavor of your stir-fry.
Step 5
Now, let’s prepare the vegetables. Roll up the square fish cakes and thinly slice them into noodle-like strips, about 0.5cm thick. Slicing them thinly ensures they absorb the seasoning well and have a pleasant texture.
Step 6
Thinly julienne the carrot into strips about 4-5cm long. This adds color and a refreshing crunch.
Step 7
Julienne the onion into thin strips, similar in thickness to the carrots. The sweetness of the onion will enhance the overall flavor profile of the dish.
Step 8
Cut the prepared scallions into lengths of about 4-5cm, similar to the carrots. Adding them at the end will provide fresh aroma and vibrant color.
Step 9
For the Korean green chili peppers, cut them in half lengthwise, remove the seeds, and then thinly julienne them. Adjust the quantity based on your preference for spiciness.
Step 10
Similarly, cut the red chili pepper in half lengthwise, remove the seeds, and julienne it. This adds a beautiful, appetizing color to the dish.
Step 11
Let’s start stir-frying! Heat 3-4 tablespoons of the prepared chili oil in a pan. Add 2/3 tablespoon (about 10g) of minced garlic and sauté over low heat until fragrant. Then, add the julienned onions and carrots. Turn the heat up to high and stir-fry quickly until the onions become translucent, preserving the crispness of the vegetables.
Step 12
Add the thinly sliced fish cakes and give them a quick stir. Stir-frying for just a moment allows them to mingle with the seasonings without becoming tough, maintaining a tender texture.
Step 13
Finally, add the julienned green and red chili peppers. Stir-fry for another 1-2 minutes until all ingredients are well combined and the colors have blended beautifully. This allows the flavors to meld together.
Step 14
Time to season! Drizzle 1 tablespoon of soy sauce along the sides of the pan. This slight caramelization adds an extra layer of umami.
Step 15
Add 1 teaspoon of sugar and stir-fry over medium heat for 1-2 minutes, allowing the seasoning to penetrate the ingredients. This balances the sweet and savory flavors.
Step 16
Just before turning off the heat, add the cut scallions. Quickly stir them in for only about 10-20 seconds, just until they slightly wilt. The key is to maintain their fresh texture and aroma.
Step 17
Turn off the heat. Finish by drizzling a little sesame oil and sprinkling toasted sesame seeds. The nutty aroma completes the dish.
Step 18
Serve the delicious stir-fried fish cakes piled high on a plate for an impressive main dish. Any leftovers can be stored in an airtight container in the refrigerator after cooling completely, for a tasty side dish over the next few days.
