Savory Oyster Sauce & Soy Sauce Fish Cake Stir-fry
Easy & Delicious Oyster Sauce Soy Sauce Fish Cake Stir-fry Recipe
When you’re in a pinch for a side dish, whip up this incredibly flavorful and quick ‘Oyster Sauce Soy Sauce Fish Cake Stir-fry’! It’s a rice-lover’s dream, perfect for a speedy meal. The chewy fish cakes absorb a sweet and savory glaze, making them irresistible. Let’s get cooking!
Main Ingredients- 6 sheets of square fish cakes (approx. 300g)
- 1/2 stalk of green onion (mostly white part)
- 1/4 onion
- A small amount of carrot (for color)
- 3 Tbsp cooking oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp soy sauce (jin ganjang)
- 1/2 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp oyster sauce
- 1 Tbsp corn syrup (or mulyeot)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp soy sauce (jin ganjang)
- 1/2 Tbsp anchovy sauce (or fish sauce)
- 1 Tbsp oyster sauce
- 1 Tbsp corn syrup (or mulyeot)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onion diagonally into about 1cm pieces. Thinly slice the onion and carrot into strips, about 0.5cm thick for a pleasant texture.
Step 2
Cut the square fish cakes into bite-sized pieces, such as triangles or rectangles, about 2-3cm in size. For a cleaner taste, you can briefly blanch the fish cakes in boiling water to remove excess oil before cutting.
Step 3
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced green onions and 1 tablespoon of minced garlic. Stir-fry until fragrant, infusing the oil with their aromas. Be careful not to burn the garlic, and allow the green onion’s fragrance to fully develop.
Step 4
Once the green onions and garlic are lightly golden and aromatic, add the sliced onion and carrot. Continue to stir-fry over medium heat, allowing the natural sweetness of the vegetables to meld.
Step 5
When the onions start to turn translucent, add the cut fish cakes to the pan. Gently stir-fry to ensure the ingredients don’t clump together and the fish cakes are evenly coated.
Step 6
Now it’s time to add the flavor! Stir in 2 tablespoons of sugar, 2 tablespoons of soy sauce, 1/2 tablespoon of anchovy sauce, and 1 tablespoon of oyster sauce. Reduce the heat to medium-low to prevent burning and stir-fry until the seasonings are well combined with the ingredients.
Step 7
Increase the heat to high for a short period to evaporate excess moisture while stirring constantly. This helps the sauce thicken and coat the fish cakes evenly. Keep stirring to prevent the sauce from clumping or burning, but be careful not to overcook the fish cakes until they become too dry.
Step 8
Once the sauce has thickened slightly and the fish cakes have a glossy sheen, turn off the heat. Stir in 1 tablespoon of corn syrup for sweetness and gloss, and 1 tablespoon of sesame oil for a nutty aroma. Toss gently one last time using the residual heat.
Step 9
Transfer the stir-fry to a serving dish. Sprinkle with toasted sesame seeds for a final touch. Your delicious Oyster Sauce Soy Sauce Fish Cake Stir-fry is ready! It’s perfect served over a warm bowl of rice.
