Spicy and Sweet Stir-Fried Fish Cakes
Make Hot and Addictive Spicy Stir-Fried Fish Cakes
I made this reminiscing about spicy mini kimbap. It’s so spicy and tempting that I ate it all before I could even wrap the mini kimbap! It disappeared so fast, leaving an empty plate.
Main Ingredients- 6 sheets of square fish cakes
- 3 Korean red chilies (Cheongyang peppers)
Seasoning Ingredients- 2 Tbsp olive oil
- 4 Tbsp Korean red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp anchovy extract (or fish sauce)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp ginger paste (or a pinch of minced ginger)
- A pinch of black pepper
- 2 Tbsp olive oil
- 4 Tbsp Korean red chili powder (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp anchovy extract (or fish sauce)
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (mirin)
- 1/2 Tbsp ginger paste (or a pinch of minced ginger)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 6 sheets of square fish cakes for the dish. It’s good to prepare a generous amount as fish cakes shrink when stir-fried.
Step 2
Wash the 3 Korean red chilies, remove the stems, shake out the seeds, and then slice them lengthwise in half. If you want to adjust the spiciness, remove the seeds completely or adjust the number of chilies.
Step 3
Briefly blanch the square fish cakes in hot water to remove any impurities and soften them. Blanch for about 30 seconds, then rinse in cold water, squeeze out excess water, and cut into bite-sized lengths.
Step 4
Place the cut fish cakes in a large bowl. Add the seasoning ingredients one by one: soy sauce, anchovy extract, corn syrup, cooking wine, ginger paste, minced garlic, and black pepper.
Step 5
Add 4 tablespoons of Korean red chili powder, which is the key to the spicy flavor. The level of spiciness can be adjusted according to your preference. If you prefer it spicier, add more chili powder, or if you prefer it milder, reduce the amount.
Step 6
After adding all the seasoning ingredients, gently mix the fish cakes with your hands to ensure the seasonings are evenly distributed and well absorbed. This step will ensure the fish cakes are sufficiently seasoned.
Step 7
Heat 2 tablespoons of olive oil in a pan. Add the seasoned fish cakes and then add the sliced Korean red chilies, preparing to stir-fry them together.
Step 8
Stir-fry over medium heat, continuously stirring with a spatula to prevent the fish cakes from burning. As the fish cakes simmer with the sauce, they will become glossy and release a spicy aroma. The spiciness can be further adjusted during this process. Just before turning off the heat, drizzle a little sesame oil or perilla oil for an added nutty flavor and a delicious finish.
Step 9
And there you have it! Your spicy, sweet, and chewy stir-fried fish cakes are ready. They are delicious served hot or cooled down as a side dish.
