Stir-Fried Fish Cakes with Late-Season Green Peppers
Taste of Autumn: Late-Season Green Pepper and Fish Cake Stir-Fry
As autumn progresses, there isn’t much time for green peppers to ripen into red ones. This recipe utilizes those late-season green peppers, stir-fried with fish cakes. The slight greasiness of the fish cakes disappears, resulting in a clean and delicious dish. It’s a perfect side dish for rice or a great appetizer!
Main Ingredients
- 200g late-season green peppers
- 200g square fish cakes
- 1 Tbsp minced garlic
For Stir-Frying Peppers
- 2 Tbsp cooking oil
- 1.5 Tbsp soy sauce
Seasoning
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp perilla oil
- Toasted sesame seeds, to taste
- 2 Tbsp cooking oil
- 1.5 Tbsp soy sauce
Seasoning
- 1 Tbsp cooking wine (like mirin)
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or other liquid sweetener)
- 2 Tbsp perilla oil
- Toasted sesame seeds, to taste
Cooking Instructions
Step 1
Select the freshest, tender late-season green peppers. Their crisp texture and refreshing aroma will enhance the dish.
Step 2
If any green peppers feel particularly firm or have many seeds, slice them in half lengthwise. Rinse them thoroughly, then soak in cold water for about 10 minutes. This helps to mellow out any excessive spiciness while preserving their flavor.
Step 3
Cut the square fish cakes into bite-sized pieces, typically into triangles. Aim for consistent thickness so they cook evenly.
Step 4
Heat a pan over medium heat and add the prepared green peppers.
Step 5
Add the minced garlic and 2 tablespoons of cooking oil to the pan. Stir-fry gently over medium-low heat, being careful not to burn the garlic. This lightly coats the peppers with oil, bringing out their flavor and helping them to meld with other ingredients.
Step 6
Pour in 1.5 tablespoons of soy sauce. Continue to stir-fry over medium heat until the soy sauce reduces and is mostly absorbed by the peppers. This step infuses the peppers with a savory depth.
Step 7
Turn off the heat temporarily. Add the cut fish cakes to the pan. Then, add all the seasoning ingredients: 1 Tbsp cooking wine, 1 Tbsp red pepper flakes, 1 Tbsp soy sauce, and 1.5 Tbsp corn syrup.
Step 8
Gently toss all the ingredients together to ensure the fish cakes are evenly coated with the seasoning mixture. This ensures that every bite is flavorful.
Step 9
Turn the heat back on to medium-low and stir-fry for about 1 minute. Cook quickly to avoid making the fish cakes tough. You want the seasoning to lightly coat the fish cakes.
Step 10
The key to this dish is stir-frying the peppers first to develop their flavor, then adding the fish cakes and seasonings. This allows all the components to ‘stick’ together, creating a cohesive and delicious stir-fry.
Step 11
The subtle richness of the fish cakes transforms into a wonderfully clean and savory dish when paired with fresh green peppers. You can use various types of green peppers like ‘ashiki’ peppers, ‘gwari’ peppers, or even ‘cheongyang’ peppers – they all pair beautifully with fish cakes! Finish with a sprinkle of toasted sesame seeds for added nutty flavor. Enjoy this delightful taste of autumn!
