Nutritious Carrot and Fish Cake Stir-Fry Recipe
Enhance Flavor with Extra Virgin Olive Oil: Easy Carrot and Fish Cake Stir-Fry
A simple side dish recipe that uses fish cakes for delicious flavor and carrots with olive oil for added nutrition.
Main Ingredients- 1 Carrot (medium size)
- 4 Square fish cakes (can be substituted based on preference)
- 1/2 Onion (medium size)
Cooking Instructions
Step 1
First, prepare your vegetables. Wash the carrot thoroughly and julienne it into uniform, thin strips. Slice the onion similarly. To make the fish cakes softer and chewier, dip them in hot water or briefly blanch them in boiling water. (Tip: Blanching the fish cakes helps remove excess oil and any undesirable smells.)
Step 2
Heat a non-stick pan over medium-low heat and add a generous amount of extra virgin olive oil. Add the minced garlic and sauté until fragrant, then add the sliced onions and stir-fry until they become translucent and sweeten.
Step 3
Once the onions are softened, add the julienned carrots. Lightly season with salt and stir-fry together. It’s important to cook the carrots until they are slightly tender but still retain a pleasant crispness. (Tip: Stir-frying the carrots first brings out their natural sweetness, enhancing the overall flavor of the dish.)
Step 4
Now, add the blanched fish cakes to the pan and stir-fry with the vegetables until everything is well combined. Be careful not to let the fish cakes stick to the bottom of the pan.
Step 5
Finally, add 1 tablespoon of mat-ganjang (soy sauce for seasoned dishes) to season. Stir-fry quickly over high heat to ensure the sauce is evenly distributed and doesn’t burn or become too concentrated.
Step 6
Turn off the heat and sprinkle with sesame seeds to finish. If desired, a pinch of parsley flakes can add a lovely visual appeal and a fragrant touch. Your delicious carrot and fish cake stir-fry is ready – perfect served over warm rice or as a delightful side for your bento box!
