Spicy and Sweet Stir-Fried Fish Cakes
Speedy and Delicious Stir-Fried Fish Cakes!
Making another one of Mom’s homemade side dishes: an easy and tasty stir-fried fish cake! Perfect for a quick and delicious addition to your meals.
Main Ingredients- Fish cakes (eomuk), 300g
- 1/2 Onion
- 2 Korean green chili peppers (cheongyang chili)
Seasoning Ingredients- 2 Tbsp Cooking oil
- 2 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced garlic (optional)
- 0.5 Tbsp Sesame oil
- 2 Tbsp Cooking oil
- 2 Tbsp Soy sauce
- 2 Tbsp Mirin (or cooking wine)
- 1 Tbsp Sugar
- 0.5 Tbsp Minced garlic (optional)
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
I prefer the long, rectangular fish cakes for this dish as they absorb flavor well, but you can cut them as you like. I’ll be using the long ones and slicing them diagonally into about 3-4 cm pieces. This shape helps the seasoning coat them evenly and makes them visually appealing.
Step 2
Thinly slice half an onion. The sweetness from the onion will add a wonderful depth of flavor to the fish cakes.
Step 3
Wash and remove the seeds from the two Korean green chili peppers, then thinly slice them diagonally, similar to the onion. Adjust the spiciness by using more or fewer chilies.
Step 4
Minced garlic adds extra aroma and flavor, but it’s not strictly necessary. If you like it, add about 0.5 Tbsp for a richer taste. It’s perfectly fine to omit it!
Step 5
Heat a lightly oiled pan over medium heat. If you’re using minced garlic, add 0.5 Tbsp now and sauté until fragrant, about 30 seconds. Then, add the prepared fish cakes and stir-fry for about 1-2 minutes. Stir-frying the fish cakes first helps them absorb some oil and become softer.
Step 6
Once the fish cakes feel slightly softened, add the sliced onion and diagonally sliced chili peppers. Stir-fry everything together until the onion becomes translucent. Once the onion starts to soften, add all the prepared seasoning ingredients.
Step 7
Pour in 2 Tbsp soy sauce and 1 Tbsp sugar. Stir constantly over medium heat to prevent sticking. Continue to cook until the soy sauce is well absorbed by the fish cakes. Finally, add 2 Tbsp mirin and stir-fry for another 30 seconds before turning off the heat. Mirin helps to remove any fishy smell and adds a nice sheen.
Step 8
Turn off the heat, drizzle in 0.5 Tbsp sesame oil, and sprinkle with toasted sesame seeds. Your delicious spicy and sweet stir-fried fish cakes are ready! They are fantastic served hot, and are also a great side dish that tastes good even when cooled.
