Spicy Fish Cake Over Rice
Loaded with Napa Cabbage and Green Onions! The Perfect Match of Chewy Fish Cakes and Crispy Vegetables, a Rice-Stealing Spicy Fish Cake Dish.
Let’s make fish cakes, usually a side dish, the star of today’s meal! Introducing a delicious spicy fish cake dish topped over rice, enhanced with the crispiness of napa cabbage and the fresh sweetness of green onions. It’s perfect as a rice bowl or a hearty main side dish. Let’s get started on this simple yet flavorful spicy fish cake stir-fry recipe!
Main Ingredients
- 500g flat fish cakes
- 3 leaves of baby napa cabbage
- 2 green onions
- 3-5 Cheongyang chili peppers (adjust to your preference)
Spicy Sauce
- 10 Tbsp soy sauce
- 7 Tbsp red chili powder
- 1 Tbsp minced garlic
- 3 Tbsp sugar
- 1 Tbsp corn syrup
- Pinch of black pepper
- Pinch of sesame seeds
- Pinch of sesame oil
- 10 Tbsp soy sauce
- 7 Tbsp red chili powder
- 1 Tbsp minced garlic
- 3 Tbsp sugar
- 1 Tbsp corn syrup
- Pinch of black pepper
- Pinch of sesame seeds
- Pinch of sesame oil
Cooking Instructions
Step 1
First, prepare the fish cakes. Slice them into bite-sized pieces, long and thin. Slicing them this way allows the sauce to penetrate better, making them tastier, and also makes them easier to eat with rice or chopsticks.
Step 2
Prepare the vegetables. Cut the green onions into approximately 5cm lengths, then slice them lengthwise once more. Cut the baby napa cabbage lengthwise as well, similar to the green onions. It’s important to maintain their crispiness.
Step 3
Now, let’s make the key component of this spicy fish cake dish: the sauce. In a bowl, combine 10 Tbsp soy sauce, 7 Tbsp red chili powder, 1 Tbsp minced garlic, 3 Tbsp sugar, and 1 Tbsp corn syrup. Mix well. For a spicier kick, finely mince 3-5 Cheongyang chili peppers and add them.
Step 4
Heat 1-2 Tbsp of cooking oil in a frying pan over medium-low heat. Add 1 Tbsp of minced garlic and stir-fry slowly until fragrant. Be careful not to burn the garlic; sauté until a gentle garlic aroma is released.
Step 5
Once the garlic is fragrant, add the sliced fish cakes and stir-fry quickly over high heat. Briefly stir-frying the fish cakes helps maintain their chewy texture and allows them to absorb the sauce better.
Step 6
After stir-frying the fish cakes briefly, pour in 1/2 cup (about 100ml) of water and add all the prepared sauce. Mix well. Bring to a boil over high heat to allow the sauce to soak into the fish cakes.
Step 7
Now, add the generously prepared green onions and baby napa cabbage, and stir-fry quickly until the sauce is well combined with the vegetables and fish cakes. The key is to keep the vegetables crisp, so avoid overcooking. If the sauce seems too thick, you can add 1-2 Tbsp more water to adjust the consistency.
Step 8
Finally, sprinkle a pinch of black pepper and a sprinkle of sesame seeds to finish. Give everything one last gentle mix, and your delicious spicy fish cake over rice is ready!
