Savory Fish Cake Stir-Fry with Aromatic Garlic and Scallion Oil
The Ultimate Golden Recipe for Fish Cake Stir-Fry, Perfectly Balanced with Garlic and Scallion Oil for a Clean and Delicious Taste
Many people swear by Chef Baek Jong-won’s golden recipes, and a key technique he often uses is infusing oil with garlic and scallions! I also frequently use garlic and scallion oil when making fried rice or side dishes to cut through richness and add a clean flavor. The secret to today’s fish cake stir-fry recipe is precisely that: first, stir-fry garlic and scallions to create an aromatic oil, and then stir-fry the fish cakes. This method reduces any fishy odor and infuses the cakes with the delightful flavors of garlic and scallions, making them incredibly delicious.
Ingredients- 2.5 stalks Scallions (approx. 5 hand spans)
- 5 sheets Square fish cakes
- 1 Onion
- 2 Tbsp Minced garlic
- 5 Tbsp Olive oil
Seasoning- 1 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Sugar
- 0.5 Tbsp Corn syrup (Oligodang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Korean soup soy sauce (Guk-ganjang)
- 1 Tbsp Soy sauce (Jin-ganjang)
- 1 Tbsp Sugar
- 0.5 Tbsp Corn syrup (Oligodang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
I’ve prepared a generous amount of scallions, which I bought affordably at the market. Wash them thoroughly and trim off any dirty parts.
Step 2
Thinly slice one onion into strips. For the scallions, make a cross-shaped cut at the white and light green parts. Cut the green parts into half-finger lengths. Aim for a similar length to the fish cakes for easier eating.
Step 3
Cut the square fish cakes in half, then slice them into strips about 0.5cm thick. Feel free to cut them into your preferred shapes. Now, prepare hot water to blanch the fish cakes briefly. (You can skip this step if you prefer.)
Step 4
Place the cut fish cakes into a large bowl. Then, get some boiling hot water ready.
Step 5
Pour the boiling hot water over the fish cakes. This step helps remove excess oil and any unwanted odors from the fish cakes, resulting in a cleaner taste.
Step 6
The fish cakes have cooked a bit while I was taking pictures. After pouring the hot water, gently stir them with chopsticks and let them cool down slightly.
Step 7
Drain the fish cakes in a colander. Then, rinse them quickly under cold running water and drain well. Properly draining the water ensures the seasoning will be absorbed better when stir-frying.
Step 8
Add 2 tablespoons of olive oil to your stir-frying pan.
Step 9
Add the minced garlic to the pan and start stir-frying over medium-low heat. Cook until the garlic becomes fragrant.
Step 10
The minced garlic I’m using is frozen, so I stirred it gently as it thawed to bring out its full flavor. You can use store-bought minced garlic or sliced garlic as well.
Step 11
After lightly stir-frying the minced or sliced garlic without burning it, to release its aroma.
Step 12
Now, add the prepared scallions to the pan and stir-fry them together.
Step 13
Stir-fry the scallions until they are coated with the olive oil. At this stage, add an additional 3 tablespoons of olive oil to further enhance the flavors of the garlic and scallion oil.
Step 14
Once the scallions and minced garlic are lightly browned and the aromatic garlic-scallion oil has formed, it’s ready for the next ingredient.
Step 15
Add the thinly sliced onions to the pan and stir-fry until they become translucent. Since the fish cakes are already slightly cooked from blanching, we’ll only stir-fry them briefly at the end to let the sauce penetrate.
Step 16
In a small bowl, combine all the seasoning ingredients (1 Tbsp Korean soup soy sauce, 1 Tbsp soy sauce, 1 Tbsp sugar, 0.5 Tbsp corn syrup, 1.5 Tbsp gochugaru) and mix well. Taste and adjust the sweetness or saltiness according to your preference.
Step 17
Pour the prepared seasoning sauce over the stir-fried vegetables in the pan and mix evenly.
Step 18
Stir-fry briefly until the sauce is well combined with the vegetables.
Step 19
Finally, add the fish cakes, which have been blanched and drained, to the pan.
Step 20
Gently mix everything together and stir-fry for just 1-2 more minutes, allowing the fish cakes to absorb the sauce and vegetables. Be careful not to overcook, as the fish cakes can become tough.
Step 21
Just before turning off the heat, sprinkle some sesame seeds. Whole sesame seeds are fine, but crushed sesame seeds (kkaesogeum) can add a nuttier flavor and improve nutrient absorption. Give it a final mix, and your delicious fish cake stir-fry is ready!
Step 22
Transfer the finished fish cake stir-fry to a container and enjoy. Leftovers can be stored in the refrigerator.
