Savory Soy-Glazed Fish Cakes: Quick and Easy Side Dish Recipe
Super Simple Soy-Glazed Fish Cakes using 3 Frozen Fish Cakes! The Golden Recipe for a Soft and Delicious Side Dish
Hello there! This is Henri’s older sister. Today, I’m going to make a delicious soy-glazed fish cake dish using three fish cakes that have been in my freezer for a while. Let’s get started on this simple yet perfect side dish for your rice!
Main Ingredients- 3 pieces of square fish cake
- 1-2 Korean chili peppers (or 3 Korean green chili peppers and 1 hot pepper)
- Small amount of carrot (for color)
Cooking Instructions
Step 1
First, to remove any surface oil and impurities, briefly blanch the fish cakes in hot water, then rinse them under cold water. This step will make the fish cakes softer and ensure a cleaner taste.
Step 2
Once blanched, drain the fish cakes and cut them into bite-sized pieces. Cutting them into long strips works well for stir-fries. You can also cut them into squares according to your preference.
Step 3
Place the cut fish cakes into the frying pan where you will be cooking them.
Step 4
Julienne the carrot into strips similar in length to the fish cakes. Carrots not only add beautiful color to the dish but also a delightful crunch.
Step 5
Now, let’s make the seasoning. Add 3 tablespoons of cooking oil to the pan and preheat it over medium-low heat.
Step 6
Add 3 tablespoons of soy sauce to the pan to start building flavor.
Step 7
Add 1 tablespoon of sugar for sweetness. As the sugar stir-fries with the soy sauce, it will caramelize, adding a deeper flavor.
Step 8
Add 4 tablespoons of water to adjust the consistency of the sauce, preventing it from becoming too salty. The water helps the seasoning coat the ingredients evenly.
Step 9
Add 1/2 tablespoon of minced garlic for an extra boost of umami. The pungent aroma of garlic will further enhance the flavor of the fish cakes.
Step 10
Add the prepared fish cakes and julienned carrots to the pan. Stir everything well to ensure the seasoning is evenly distributed. Continue to stir-fry until the sauce has reduced slightly and the fish cakes look glossy. This is key for delicious flavor absorption.
Step 11
Finally, add the thinly sliced chili peppers. If you like it spicy, use only hot peppers. For a milder heat, mix Korean green chili peppers with hot peppers. I used 3 Korean green chili peppers and 1 hot pepper.
Step 12
Add the chili peppers and quickly stir-fry everything together again to combine well. Stir-fry just enough for the chili peppers to soften slightly, retaining some crispness. If you prefer a softer texture, you can cook them a bit longer.
Step 13
Give everything a final mix and turn off the heat. Your delicious soy-glazed fish cakes are ready! Enjoy them with a warm bowl of rice.
