Chewy Fish Cake and Tender Potato Stir-Fry: A Perfect Pairing!
How to Make Delicious Fish Cake and Potato Stir-Fry
Here’s a delightful stir-fry dish made with fish cakes and potatoes, perfect as a side for any meal! The chewy texture of the fish cakes combined with the soft, comforting potatoes, all coated in a savory and slightly sweet sauce, makes this a crowd-pleaser. It’s a simple yet impressive addition to your home-cooked meals.
Main Ingredients- 1 sheet of flat fish cake (approx. 100g)
- 12 pieces of fish cake sticks (approx. 300g)
- 1 medium potato (approx. 150g)
- 2 Korean chili peppers (Cheongyang)
- 1/2 medium onion
- 1/2 stalk of green onion
- 1 cup water (200ml)
- 2 Tbsp cooking oil
Seasoning- 1 Tbsp minced garlic
- 5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
- 1.5 Tbsp gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Using both flat fish cakes and stick-shaped fish cakes will add a richer texture and flavor profile.
Step 2
Cut the fish cakes into bite-sized pieces. For the flat fish cakes, cut them into squares. For the stick-shaped ones, slice them in half lengthwise or into bite-sized pieces. Dice the onion into roughly 1cm cubes. Finely chop the green onion. Thinly slice the Korean chili peppers diagonally to add a hint of spiciness. Peel the potato and slice it thinly, about 0.5cm thick. Slicing the potatoes thinly will help them cook faster and absorb the sauce better.
Step 3
Heat 2 tablespoons of cooking oil in a wide pan. Add the diced onion, chopped green onion, and sliced chili peppers, and stir-fry briefly until fragrant. Then, add the sliced potatoes and all the prepared fish cakes. Pour in 1 tablespoon of minced garlic, 5 tablespoons of soy sauce, and 2/3 cup (about 130ml) of water. Stir-fry everything together over medium heat, ensuring the ingredients are well combined.
Step 4
As the ingredients begin to cook, add 1.5 tablespoons of sugar for sweetness and 1.5 tablespoons of gochugaru for a vibrant color and a touch of heat. Stir well. If the mixture starts to stick to the bottom of the pan or looks dry, add the remaining 1/3 cup (about 70ml) of water gradually to keep it moist while stir-frying.
Step 5
Continue to stir-fry, mixing everything evenly, until the potatoes are tender and the sauce has thickened slightly. You can check if the potatoes are cooked by piercing them with a chopstick. Finally, drizzle in 2 tablespoons of sesame oil to add a rich, nutty aroma.
Step 6
Just before turning off the heat, stir in the sesame oil. Then, sprinkle 1 tablespoon of sesame seeds over the top for a final touch. Your delicious Fish Cake and Potato Stir-Fry is ready to be served! Enjoy it with a bowl of warm rice.
