Spicy Stir-fried Fish Cakes with Smoky Flavor
Spicy and Smoky Fish Cakes – A Fiery Delight!
Get ready for a taste explosion with these spicy fish cakes featuring a delightful smoky aroma. This dish is perfect for when you need a flavor kick and a quick, delicious side to accompany your meals.
Main Ingredients- 6 sheets of flat fish cakes (approx. 300g)
- 1/2 medium onion
Spicy Smoky Sauce- 3 Tbsp soy sauce for braising (or regular soy sauce)
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 2 Tbsp mild gochugaru (Korean chili flakes – for color and sweetness)
- 1 tsp hot gochugaru (adjust to your spice preference)
- 3 Tbsp oligodang (corn syrup) or mulyeot (rice syrup – for gloss and sweetness)
- 1 Tbsp olive oil (helps create the smoky flavor)
- 1 tsp sesame oil (for finishing aroma)
- 1 Tbsp toasted sesame seeds (for nutty flavor and garnish)
- 3 Tbsp soy sauce for braising (or regular soy sauce)
- 1 Tbsp gochujang (Korean chili paste)
- 1 tsp minced garlic
- 2 Tbsp mild gochugaru (Korean chili flakes – for color and sweetness)
- 1 tsp hot gochugaru (adjust to your spice preference)
- 3 Tbsp oligodang (corn syrup) or mulyeot (rice syrup – for gloss and sweetness)
- 1 Tbsp olive oil (helps create the smoky flavor)
- 1 tsp sesame oil (for finishing aroma)
- 1 Tbsp toasted sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
First, prepare your fish cakes. Slice the flat fish cakes into long, thin strips. This helps them absorb the sauce better and makes them easier to eat. I intentionally cut mine a bit longer for a nice texture.
Step 2
Slice the onion into strips that are roughly the same length as the fish cakes. Try not to slice them too thinly, as they can become mushy when stir-fried.
Step 3
Now, let’s make the delicious sauce! In a bowl, combine the soy sauce, gochujang, minced garlic, mild gochugaru, hot gochugaru, and oligodang. Mix everything well. Set aside the sesame oil and sesame seeds; they’ll be added at the very end.
Step 4
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced onions and stir-fry until they become translucent and fragrant, releasing their natural sweetness.
Step 5
Once the onions are nicely sautéed, add the sliced fish cakes to the pan. Stir-fry them together with the onions for about 1 minute. From this point onwards, maintain medium heat for all cooking steps. High heat can easily burn the sauce.
Step 6
Push the fish cakes and onions to one side of the pan. Pour the prepared sauce mixture into the empty space and let it bubble for about 30-40 seconds. Tilting the pan slightly to let the sauce simmer will help prevent the fish cakes from burning directly and enhance the smoky flavor.
Step 7
After the sauce has simmered slightly, mix it thoroughly with the fish cakes and onions. Continue to stir-fry for another 1-2 minutes, allowing the flavors to meld. The onions will release some moisture, which helps prevent burning, but it’s still best to just lightly stir-fry after mixing with the sauce. Be careful not to overcook, as a burnt smell can ruin the taste.
Step 8
You’re almost done! Turn off the heat. Finish by drizzling in 1 teaspoon of sesame oil and sprinkling 1 tablespoon of toasted sesame seeds for a wonderful aroma and visual appeal. Enjoy this delightful dish with a bowl of warm rice!
