Savory Braised Fish Cakes with Shishito Peppers in Soy Sauce
Super Simple Korean Side Dish! Recipe for Braised Fish Cakes with Shishito Peppers
Tender fish cakes meet crisp shishito peppers in a flavor-packed soy sauce glaze! This braised fish cake dish with shishito peppers is incredibly addictive and a perfect side for any meal. A beloved classic for all ages.
Main Ingredients- Round Fish Cakes (Eomuk) 120g (approx. 2-3 pieces)
- Shishito Peppers 6 pcs
- Cooking Oil a pinch (about 1/2 tsp)
Braising Sauce- Soy Sauce 1 Tbsp
- Oyster Sauce 0.5 Tbsp (1/2 Tbsp)
- Water 30ml (2 Tbsp)
- Vinegar 0.5 Tbsp (1/2 Tbsp)
- Corn Syrup 1.5 Tbsp (1 Tbsp and a half)
- Sesame Oil 0.5 Tbsp (1/2 Tbsp)
- Black Pepper a pinch
- Sesame Seeds a little
- Soy Sauce 1 Tbsp
- Oyster Sauce 0.5 Tbsp (1/2 Tbsp)
- Water 30ml (2 Tbsp)
- Vinegar 0.5 Tbsp (1/2 Tbsp)
- Corn Syrup 1.5 Tbsp (1 Tbsp and a half)
- Sesame Oil 0.5 Tbsp (1/2 Tbsp)
- Black Pepper a pinch
- Sesame Seeds a little
Cooking Instructions
Step 1
First, carefully prepare all the ingredients for the dish. You’ll need 120g of round fish cakes and about 6 shishito peppers. We’ll use just a small amount of cooking oil.
Step 2
If your fish cakes were frozen, they might retain a slight raw smell even after rinsing. To ensure a cleaner taste and firmer texture, briefly blanch them in boiling water for about 30 seconds to 1 minute. After blanching, rinse them under cold water and drain thoroughly using a sieve. This step makes the fish cakes wonderfully chewy and clean-tasting.
Step 3
Trim the stems off the shishito peppers. Then, cut them into bite-sized pieces, similar in size to the fish cakes (about 2cm long). Cutting them to a similar size ensures that the sauce flavors penetrate evenly, making the dish even more delicious.
Step 4
Now, let’s start the braising process. Heat a pan over medium heat and add a very small amount of cooking oil. Add the blanched and drained fish cakes and stir-fry for about 1 minute until they are lightly golden. Next, add the cut shishito peppers and stir-fry for just 10 seconds to release their aroma. Then, pour in the soy sauce (1 Tbsp), oyster sauce (0.5 Tbsp), water (30ml), and vinegar (0.5 Tbsp), and mix everything together.
Step 5
Reduce the heat to medium-low. Continue to braise the fish cakes and shishito peppers, stirring occasionally, allowing the sauce to thicken and coat the ingredients. This should take about 3-5 minutes, or until the sauce is slightly reduced and glossy. Gently shaking the pan or stirring with a spatula helps prevent the sauce from burning.
Step 6
Once the sauce has almost completely reduced, add the corn syrup (1.5 Tbsp). Stir quickly a few times to ensure the syrup coats the fish cakes and peppers, giving them a beautiful glaze and adding a touch more sweetness. This step really enhances the shine and flavor.
Step 7
Finally, turn off the heat. Drizzle in the sesame oil (0.5 Tbsp), add a pinch of black pepper, and sprinkle with sesame seeds. Give everything one last gentle stir using the residual heat (called ‘yeol’ in Korean) to allow the fragrant aroma of the sesame oil to meld with the other flavors. Your delicious Braised Fish Cakes with Shishito Peppers is now complete! Serve hot over rice for a delightful meal.
