Spicy & Sweet Fish Cake and Crab Stick Stir-fry: A Rice-Stealing Side Dish!
Easy Fish Cake and Crab Stick Stir-fry Recipe
Here’s how to make a delicious and easy fish cake and crab stick stir-fry, a side dish that’s sure to disappear quickly with your rice! It’s simple enough for any weeknight meal.
Main Ingredients
- 4 sticks of crab sticks (e.g., imitation crab meat)
- 4 pieces of square fish cakes
- 1/2 stalk of green onion (mostly the white part)
- 1/2 medium onion
Seasoning Ingredients
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup or honey (adjust sweetness to taste)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of sesame seeds
- 3 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1/2 Tbsp sugar
- 1/2 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup or honey (adjust sweetness to taste)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, prepare the fish cakes and crab sticks. Cut the square fish cakes into bite-sized pieces, about 2-3 cm wide, and cut the crab sticks into similar lengths, typically in 2-3 pieces. Having them similar in size makes for a more appealing presentation and texture.
Step 2
Slice the green onion, mainly the white part, into 5 cm lengths. Thinly slice the onion into similar-sized pieces. Vegetables shrink when cooked, so don’t slice them too thinly.
Step 3
Heat a pan over medium heat and add 3 tablespoons of cooking oil. Add 1 tablespoon of minced garlic and sauté until fragrant and lightly golden brown. This step is crucial for developing a deep, savory flavor. Be careful not to burn the garlic; adjust the heat as needed.
Step 4
Once the garlic is golden brown, add the sliced green onions and onions. Stir-fry for about 1 minute until they are lightly softened. This will release the natural sweetness of the vegetables and add a subtle aroma. Avoid overcooking, as this can release too much water. Cook quickly over medium-high heat.
Step 5
When the onions begin to turn translucent, add the prepared fish cakes and crab sticks. Gently toss them to coat with the garlicky oil. This helps the ingredients absorb the garlic flavor. Cook only briefly; overcooking can make the fish cakes tough.
Step 6
Now it’s time to add the seasonings. Add 1/2 Tbsp sugar, 1/2 Tbsp gochugaru, 1/2 Tbsp gochujang, 1/2 Tbsp soy sauce, and 1/2 Tbsp oyster sauce. Oyster sauce adds a wonderful umami depth, so don’t skip it! (Note: Original recipe stated 1 Tbsp oyster sauce, adjusted here to 1/2 Tbsp for better balance with other ingredients.)
Step 7
Stir well with a spatula to combine the sauce evenly. Make sure to break up any clumps of gochujang and stir continuously to prevent burning. Cooking over medium-low heat will help the flavors meld beautifully without scorching.
Step 8
Once the ingredients are well-coated and glistening, turn off the heat. Stir in 1 tablespoon of corn syrup or honey for added sweetness and shine. Finish with 1 tablespoon of sesame oil for a nutty aroma and rich flavor. If you prefer less sweetness, feel free to reduce or omit the corn syrup/honey! 🍯
Step 9
Finally, sprinkle with a pinch of black pepper and a generous amount of sesame seeds. Your delicious fish cake and crab stick stir-fry is ready! Enjoy it with a warm bowl of rice. 🍚
