Chewy Fish Cakes and Tender Eggplant Stir-fry
Delicious Fish Cake and Eggplant Stir-fry: A Perfect Side Dish!
My family absolutely loves fish cakes, and since eggplant is in season right now, I wanted to create a dish that incorporates this wonderful vegetable. This ‘Fish Cake and Eggplant Stir-fry’ brings together the chewy texture of fish cakes and the melt-in-your-mouth tenderness of eggplant. It’s a simple yet elegant side dish that’s perfect for any meal, especially when you’re craving something flavorful but light. It’s sure to become a favorite!
Main Ingredients- 1 medium eggplant
- 4 sheets of rectangular fish cakes (eomuk)
- 1/2 large green onion (scallion)
- 1 red chili pepper
- 1 Tbsp sesame seeds
- A little cooking oil (or olive oil)
Stir-fry Sauce- 2 Tbsp soy sauce
- 1 Tbsp plum extract (maesil-cheong)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for a glossy finish)
- A pinch of black pepper
- 1 Tbsp cooking wine (like mirin, to remove any fishy smell)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract (maesil-cheong)
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup or oligodang (for a glossy finish)
- A pinch of black pepper
- 1 Tbsp cooking wine (like mirin, to remove any fishy smell)
Cooking Instructions
Step 1
Introducing today’s delightful dish: ‘Fish Cake and Eggplant Stir-fry’! A perfect harmony of chewy fish cakes and tender eggplant. Let’s create this simple yet special side dish together!
Step 2
Prepare the eggplant and fish cakes by slicing them into bite-sized pieces. For the eggplant, cut it into half-moon shapes about 1-1.5 cm thick. For the fish cakes, slice them into strips about 0.5 cm thick. Cutting them into manageable sizes makes them easier for everyone, including children, to enjoy.
Step 3
The secret to a delicious stir-fry lies in the sauce! In a small bowl, combine 2 Tbsp soy sauce, 1 Tbsp plum extract, 1/2 Tbsp sugar, 1 Tbsp corn syrup, a pinch of black pepper, and 1 Tbsp cooking wine. Mix them well. Simmering the sauce gently over low heat allows it to meld beautifully with the ingredients for an even richer flavor. (Alternatively, you can add all ingredients at the end and stir-fry together.)
Step 4
Heat a lightly oiled pan over medium heat. Add the chopped green onion and red chili pepper to create an aromatic base. Sauté the white parts of the green onion first to release their fragrance, and add the red chili pepper for a touch of color.
Step 5
Once the green onion is fragrant, add the prepared fish cakes and eggplant to the pan. Stir-fry quickly over high heat. It’s important not to overcook the eggplant, keeping it slightly firm. Stir-fry the fish cakes until they become slightly translucent.
Step 6
When the ingredients are partially cooked, pour the pre-mixed sauce around the edges of the pan. Reduce the heat to medium-low to prevent the sauce from burning. Stir everything together gently to ensure the sauce evenly coats all the ingredients as you continue to stir-fry.
Step 7
Add the red chili pepper back into the pan to enhance the color and flavor. Adding the chili towards the end of cooking will help maintain its crisp texture and prevent it from becoming mushy.
Step 8
Finally, sprinkle 1 Tbsp of sesame seeds over the stir-fry. Sesame seeds add a wonderful nutty aroma and visual appeal, making the dish look even more appetizing.
Step 9
Behold the perfect marriage of chewy fish cakes and tender eggplant! Your ‘Fish Cake and Eggplant Stir-fry’ is ready, looking incredibly tempting. It’s a fantastic side dish to serve with warm rice.
Step 10
On a hot summer day, when your appetite might be low, this ‘Fish Cake and Eggplant Stir-fry’ will make a delicious meal with just one bowl of rice! It’s a wonderful dish for the whole family to enjoy. Give it a try now!
