Savory Fish Cake Stir-fry with Bukko Coconut Oil
Delicious Fish Cake Stir-fry using Bukko Organic Extra Virgin Coconut Oil
Tired of the same old fish cake stir-fry? Elevate your meal with this special recipe featuring Bukko Organic Extra Virgin Coconut Oil! The subtle, nutty flavor of coconut oil beautifully complements the savory fish cakes, creating a unique and delicious dish. You can substitute Bukko Coconut Oil in any of your favorite recipes that call for regular oil. Try this delightful fish cake stir-fry tonight for a wonderful addition to your dinner table!
Main Ingredients- 1 Tbsp Bukko Organic Extra Virgin Coconut Oil
- 3 sheets of Fish Cake (e.g., square or rolled)
- 1/2 Onion
- 1/4 Cabbage
- 1 Chili Pepper (optional, e.g., Korean red or green chili)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Wash the onion and cabbage thoroughly. Slice them into thin strips, about 0.5cm thick. If you like a bit of spice, finely chop the chili pepper. Removing the seeds will reduce the heat.
Step 2
Cut the fish cakes into bite-sized pieces. For square fish cakes, cut them into 3-4 pieces. For rolled fish cakes, you can halve them lengthwise and then cut into 2-3cm segments. Aim for pieces that are easy for everyone, including children, to eat.
Step 3
Now, let’s get cooking! Heat a frying pan over medium heat. Add 1 tablespoon of Bukko Organic Extra Virgin Coconut Oil. You’ll know it’s ready when you start to smell its subtle coconut aroma.
Step 4
Add the minced garlic to the hot coconut oil and stir-fry for about 10-15 seconds until fragrant, being careful not to burn it. Then, add the prepared fish cakes and stir-fry for about 1 minute. This quick fry helps to lightly coat the fish cakes in the oil, enhancing their flavor.
Step 5
Once the fish cakes have been lightly stir-fried, pour in 1/2 cup of water. Reduce the heat to medium-low and let it simmer for about 2-3 minutes. This allows the fish cakes to absorb the liquid and become tender and more flavorful.
Step 6
Finally, add the sliced cabbage, onion, and chili pepper to the pan. Stir in 2 tablespoons of soy sauce and 1/2 tablespoon of sugar. Increase the heat to high and stir-fry quickly for 2-3 minutes, just until the vegetables are tender but still have a slight bite. Avoid overcooking, as the vegetables can become mushy. Once everything is well combined and heated through, your delicious Bukko Coconut Fish Cake Stir-fry is ready to serve!
