Stir-Fried Fish Cakes with Bok Choy: A Quick and Flavorful Side Dish
Super Simple Side Dish! The Golden Recipe for Stir-Fried Fish Cakes with Bok Choy
I made a special side dish after a long time! Chewy fish cakes are stir-fried with crisp and fresh bok choy. This stir-fry is simple yet packed with flavor and nutrition, and you’ll find yourself reaching for it again and again once you make it. It’s perfect as a side for rice or even as a light snack with drinks!
Main Ingredients- 2 sheets of square fish cakes (approx. 150g)
- 2 heads of bok choy
- 1/2 medium onion
- 3-4 cloves of garlic
Seasoning- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup)
- 1/2 Tbsp sesame oil
- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (or corn syrup)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, cut the fish cakes into bite-sized pieces. Briefly blanch the cut fish cakes in boiling water to remove excess oil, which results in a cleaner, milder flavor. Squeeze out any excess water.
Step 2
Heat 1-2 Tbsp of cooking oil in a pan over medium-low heat. Add thinly sliced garlic and shredded onion, and sauté until fragrant. Cook until the onion becomes translucent and the garlic is lightly golden; this will bring out the sweetness and aroma of the vegetables.
Step 3
Once the onion is sufficiently sautéed, add the cleaned and trimmed bok choy. It’s important to add the bok choy stems first, as they take longer to cook than the leaves. Stir-fry them briefly to maintain their crisp texture.
Step 4
Add the prepared fish cakes to the pan. Gently toss or stir-fry them quickly to prevent sticking and to maintain their chewy texture.
Step 5
Now it’s time to season! Add 1.5 Tbsp of soy sauce and 1 Tbsp of plum extract. Stir-fry again briefly to ensure all ingredients are well combined with the sauce. The sweet and savory combination will coat the fish cakes and vegetables deliciously.
Step 6
Finally, add the bok choy leaves that you set aside earlier. Stir-fry quickly just until the leaves are slightly wilted. Be careful not to overcook them, as bok choy leaves can become mushy if cooked for too long.
Step 7
Once everything is perfectly stir-fried, drizzle in 1/2 Tbsp of sesame oil just before turning off the heat to enhance the aroma. The nutty sesame oil scent will make your stir-fried fish cakes with bok choy even more appealing. Serve this delicious dish beautifully on a plate!
