Spicy, Sweet, and Chewy! Chinese-Style Stir-Fried Fish Cakes with Doubanjiang
Spicy, Sweet, and Chewy Chinese-Style Doubanjiang Fish Cakes
Experience a delightful savory side dish! This recipe features fish cakes that are lightly fried for an extra chewy texture and enhanced nutty flavor. Stir-fried with the savory depth of Doubanjiang (spicy bean paste), it creates a delicious Chinese-inspired dish perfect for any meal.
Main Ingredients- 400g Fish Cakes (e.g., Korean ‘Odeng’, sliced into bite-sized pieces)
- 1/2 Onion, thinly sliced
- 3 Korean Cheongyang Peppers, thinly sliced (adjust to spice preference)
Seasonings & Other Ingredients- 1kg Cooking Oil (for frying, approx. 30g will be consumed)
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 1 Tbsp Soy Sauce
- 2 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Minced Garlic
- 1/2 Green Onion, finely chopped
- 1 tsp Sugar
- Pinch of Black Pepper Powder
- A little Sesame Oil
- 1kg Cooking Oil (for frying, approx. 30g will be consumed)
- 1 Tbsp Cooking Wine (e.g., Mirin)
- 1 Tbsp Soy Sauce
- 2 Tbsp Doubanjiang (Spicy Bean Paste)
- 1 Tbsp Minced Garlic
- 1/2 Green Onion, finely chopped
- 1 tsp Sugar
- Pinch of Black Pepper Powder
- A little Sesame Oil
Cooking Instructions
Step 1
First, prepare the fish cakes. Slice the square fish cakes into bite-sized pieces, about 2-3 cm each. Briefly blanch them in boiling water for about 10-20 seconds. This helps remove any impurities and enhances their chewy texture.
Step 2
Drain the blanched fish cakes well using a sieve. Gently pat them dry with paper towels to remove excess moisture. This step is crucial to prevent oil splattering when frying and to achieve a crispier result.
Step 3
Heat a generous amount of cooking oil in a frying pan over medium heat. Add the dried fish cakes and stir-fry for 1-2 minutes until they are lightly golden brown. This light frying process makes the fish cakes chewier and adds a nutty aroma. Set the fried fish cakes aside on a plate to drain excess oil.
Step 4
In the same pan (or a clean one), leave a little oil and add 1 Tbsp of chili oil over low heat. Sauté the minced garlic, sliced Cheongyang peppers, and chopped green onions until fragrant. It’s important to cook these aromatics gently to infuse the oil with their flavors.
Step 5
Add the thinly sliced onion to the fragrant oil and stir-fry over medium heat until the onions become translucent and release a slightly sweet aroma.
Step 6
Stir-frying the onions over high heat evaporates their moisture, intensifying their natural sweetness. Once the onions are well sautéed, pour 1 Tbsp of soy sauce around the edges of the pan and stir-fry everything together to develop flavor.
Step 7
When the onions and soy sauce are well combined, add 2 Tbsp of Doubanjiang (spicy bean paste) for a spicy kick and deep flavor. Stir-fry with the other ingredients for about 1 minute until the aromatic scent of the Doubanjiang is released.
Step 8
Now, add the lightly fried fish cakes back into the pan and gently mix them with the sauce. Pour in about half a ladle of broth (or water) and stir-fry over high heat. Adding broth helps prevent the sauce from burning and keeps the dish moist.
Step 9
Finally, stir-fry everything over high heat for about 1 more minute until well combined. Just before turning off the heat, drizzle in a pinch of black pepper powder and a little sesame oil for an extra layer of nutty fragrance. This completes the dish.
Step 10
Serve the Chinese-style Doubanjiang fish cakes attractively on a plate. This dish makes a wonderful accompaniment to a warm bowl of rice. Enjoy your delicious meal!
