Spicy & Sweet Stir-Fried Fish Cake Balls
Spicy & Sweet Stir-Fried Fish Cake Balls
Easy & Delicious Stir-Fried Fish Cake Balls Recipe
Found these adorable fish cake balls at the grocery store’s deli section and decided to make a popular side dish that kids absolutely love! It’s quick, easy, and incredibly tasty.
Main Ingredients- 1kg Fish cake balls
- 1/2 Onion
- 1 Green chili pepper
- A small piece of carrot
- 2 Tbsp Cooking oil
- 1 Tbsp Minced garlic
Seasoning- 2 Tbsp Oyster sauce
- 1 Tbsp Cooking syrup (or corn syrup)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Cups Water (approx. 360ml)
- 1 Tbsp Sesame oil
- 1 Tsp Toasted sesame seeds
- 2 Tbsp Oyster sauce
- 1 Tbsp Cooking syrup (or corn syrup)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Cups Water (approx. 360ml)
- 1 Tbsp Sesame oil
- 1 Tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 1kg of fish cake balls, the main ingredient. I bought mine from the deli section of the grocery store. These balls don’t require any special preparation and can be used as they are.
Step 2
I’m using whatever vegetables I have on hand. Finely julienne the carrot and slice the onion into similar-sized strips. For a touch of spice, finely mince or thinly slice the green chili pepper. (You can omit the chili pepper if you prefer less heat.)
Step 3
Heat 2 tablespoons of cooking oil in a deep pan or wok over low heat. Add 1 tablespoon of minced garlic and stir-fry gently until fragrant. Be careful not to burn the garlic; the key is to release its aroma slowly.
Step 4
Once the garlic is fragrant, add the julienned carrots, onions, and green chili pepper. Stir-fry over high heat for a short time to keep the vegetables crisp.
Step 5
Now, add the fish cake balls and stir-fry them together with the vegetables. Begin with high heat, and once the vegetables start to soften slightly, reduce the heat to medium. Continue stir-frying, making sure the fish cake balls don’t stick or burn.
Step 6
When the vegetables are slightly wilted and the fish cake balls are coated with oil, add 2 tablespoons of oyster sauce, the key to umami flavor. Stir well to combine everything.
Step 7
Add 1 tablespoon of cooking syrup (or corn syrup) for sweetness and stir-fry with the oyster sauce. The syrup balances the flavors and adds a nice sheen, making the dish even more appealing.
Step 8
Now, add 1 tablespoon of gochugaru (Korean chili powder) for color and a mild spicy kick. (If you’re cooking for children and want to avoid spiciness, feel free to omit the gochugaru.)
Step 9
To help the gochugaru dissolve and mix well with the sauce, pour in about 2 cups (approximately 360ml) of water, measured using a soju cup. Having enough liquid ensures the sauce coats the fish cake balls beautifully.
Step 10
Reduce the heat to medium and continue stir-frying until the sauce thickens and the flavors meld into the fish cake balls and vegetables. It’s important to stir occasionally to prevent sticking to the bottom of the pan.
Step 11
Once the sauce has reduced to a nice glaze and all the ingredients are well combined, taste the dish. If it needs more seasoning, add a tiny bit more soy sauce or oyster sauce to adjust to your preference. Be careful not to make it too salty.
Step 12
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 teaspoon of toasted sesame seeds for a nutty aroma. Your delicious spicy and sweet stir-fried fish cake balls are ready! They make a wonderful side dish for rice or a delightful snack for kids.
