Spicy and Sweet Stir-Fried Fish Cakes
How to Make Delicious Spicy and Sweet Stir-Fried Fish Cakes
Whip up a batch of these flavorful, spicy, and sweet stir-fried fish cakes at home! They’re perfect as a side dish for rice or as a delightful snack.
Main Ingredients- 5 sheets of square fish cakes
- 1 onion
- A small bunch of green onions
- 2 Korean green chilies
- A pinch of sesame seeds
Spicy and Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 2 Tbsp chili powder (adjust to your preference)
- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp soy sauce
- 2 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 2 Tbsp chili powder (adjust to your preference)
Cooking Instructions
Step 1
First, cut the square fish cakes into bite-sized pieces, about 2-3 cm wide. If you prefer your fish cakes to be softer and milder, you can briefly blanch them in boiling water before using. I usually blanch them when I’m cooking for my children.
Step 2
Slice the onion thinly and chop the green onions diagonally. Finely mince the Korean green chilies. Adding shredded carrots or bell peppers at this stage is also a great way to enhance the color and nutrition of the dish.
Step 3
Let’s prepare the delicious sauce! In a bowl, combine 2 tablespoons of gochujang, 2.5 tablespoons of soy sauce, 2 tablespoons of oligosaccharide, 1 tablespoon of minced garlic, and 2 tablespoons of chili powder. Mix everything well. I personally used a mix of 1.5 Tbsp of regular soy sauce and 1 Tbsp of soup soy sauce, and split the chili powder into fine and regular grinds, but using just one type of soy sauce and chili powder will also yield great results.
Step 4
Heat a lightly oiled pan over medium heat. Add the sliced onions and stir-fry them gently until they become fragrant and slightly translucent. This step helps to bring out the natural sweetness of the onions.
Step 5
Add the cut fish cakes to the pan and stir-fry until they turn a light golden brown. This process enhances their chewy texture and deepens their flavor.
Step 6
Now, add the chopped green onions and Korean green chilies. Stir-fry for a short while, just enough to coat the fish cakes with the spicy aroma of the chilies. This will infuse the fish cakes with a pleasant heat.
Step 7
Pour in the prepared sauce and stir well to ensure all the ingredients are evenly coated. Continue to stir-fry until the sauce thickens slightly and clings to the fish cakes.
Step 8
Don’t stop stir-frying too soon! It’s best to cook a little longer to allow the flavors to meld beautifully. I used all the sauce I made, and the resulting spiciness with a clean aftertaste was just perfect for me. If you find the sauce too thick, you can add a tablespoon or two of water to loosen it. Finally, sprinkle some sesame seeds over the top for a beautiful finish!
