Savory and Sweet Fish Cake Stir-fry: A Chewy Delight!
The Secret to Delicious Stir-fried Fish Cakes with a Flavorful Sauce
We love fish cakes for their wonderfully chewy texture! This stir-fried fish cake recipe offers a delightful sweet and savory flavor that makes it a perfect side dish for rice. It’s also delicious sliced thinly and added to kimbap (seaweed rice rolls). Stir-fried with a touch of water for a tender texture, this dish is a winner. Enjoy making and savoring this delightful fish cake stir-fry at home!
Stir-fried Fish Cake Ingredients- Fish cakes 170g (approx. 5 sheets)
- 1/4 onion
- 1 handful of chives
- 4 Tbsp cooking oil
Stir-fry Sauce Ingredients- 8 tsp water
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 tsp sesame oil
- 4 tsp sesame seeds
- 8 tsp water
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1.5 Tbsp sugar
- 2 tsp sesame oil
- 4 tsp sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce that will make this fish cake stir-fry truly shine. In a bowl, combine 8 tsp water, 1 tsp red pepper flakes, 1 Tbsp mirin, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 1.5 Tbsp sugar, 2 tsp sesame oil, and 4 tsp sesame seeds. Mix everything thoroughly until well combined. Ensure the sugar is dissolved for a smooth sauce.
Step 2
The rectangular fish cakes we’re using today weigh about 170g, which is roughly 5 standard sheets. Feel free to adjust the amount of fish cakes according to your preference.
Step 3
Now, let’s slice the fish cakes into bite-sized pieces. You can cut them into long strips if you plan to use them in kimbap, or into 2-3 cm wide pieces for a standard side dish. Slicing them thinly helps them absorb the sauce better and results in a more tender texture.
Step 4
Heat 4 Tbsp of cooking oil in a pan over medium heat. Add the sliced fish cakes and stir-fry them lightly for 1-2 minutes, making sure they don’t stick together. This step helps to enhance the chewy texture of the fish cakes.
Step 5
To the pan with the slightly stir-fried fish cakes, add the thinly sliced 1/4 onion and 1 handful of chives, cut into 3-4 cm lengths. Continue to stir-fry over medium heat for about 3-4 minutes, until the vegetables are slightly softened. The onion should become translucent.
Step 6
Now, reduce the heat to low. Pour in the prepared sauce and mix well with the fish cakes and vegetables. It’s important to stir-fry while adding about 6 tsp of water gradually to prevent the sauce from burning. Keep stirring to ensure the sauce evenly coats the fish cakes.
Step 7
Once the fish cakes are well coated with the sauce and the liquid has reduced to a glaze, turn off the heat. Finish by adding 2 tsp of sesame oil and 4 tsp of sesame seeds, stirring to combine. The aroma of sesame oil and seeds will add a wonderful depth of flavor.
Step 8
Transfer the well-stirred fish cake dish to a nice serving plate. It’s a fantastic side dish to enjoy with freshly steamed rice, or it can be used as a delicious filling for kimbap that children will love. Enjoy your delicious meal!
