Savory Pan-Fried Fish Cake Stir-Fry
Reliable Home-Style Side Dish: Pan-Fried Fish Cake Stir-Fry
I’ve made a delicious side dish using pan-fried fish cakes that were portioned and stored in the freezer. This dish offers a delightful chewy texture and rich umami flavor, making it a family favorite. It’s simple to prepare, perfect for busy days!
Main Ingredients- 400g Pan-fried fish cake (for a chewy texture!)
- 1 Onion (adds sweetness and depth)
- 4 Crisp green chili peppers (for color and crunch. Add 1 red chili if available!)
Seasoning- 2 Tbsp Soy sauce (for deep umami)
- 1 tsp Minced garlic (enhances aroma)
- 2 Tbsp Canola oil (for stir-frying)
- 1 Tbsp Gochugaru (Korean chili flakes; adjust to your spice preference)
- 1 Tbsp Sesame oil (for finishing aroma)
- A pinch of Toasted sesame seeds (adds nuttiness and visual appeal)
- A pinch of White pepper (for a clean, mild spiciness)
- 2 Tbsp Soy sauce (for deep umami)
- 1 tsp Minced garlic (enhances aroma)
- 2 Tbsp Canola oil (for stir-frying)
- 1 Tbsp Gochugaru (Korean chili flakes; adjust to your spice preference)
- 1 Tbsp Sesame oil (for finishing aroma)
- A pinch of Toasted sesame seeds (adds nuttiness and visual appeal)
- A pinch of White pepper (for a clean, mild spiciness)
Cooking Instructions
Step 1
First, slice the pan-fried fish cake diagonally into bite-sized pieces. Slicing them not too thinly will help maintain their texture without breaking apart during cooking.
Step 2
Blanch the sliced fish cake in boiling water for a moment. This step helps remove any excess oil, resulting in a cleaner taste. After blanching, immediately rinse under cold water to cool it down, then drain thoroughly in a colander.
Step 3
Wash the crisp green chili peppers, cut them in half lengthwise, remove the seeds, and then slice them diagonally into attractive pieces. If you have a red chili pepper, adding one would enhance the dish’s visual appeal.
Step 4
Peel the onion and cut it into large diamond shapes. Cutting the onion into larger pieces helps preserve its sweetness and texture when stir-fried.
Step 5
Now, let’s prepare the seasoning. In a frying pan over medium-low heat, briefly stir-fry 2 Tbsp soy sauce, 1 tsp minced garlic, 2 Tbsp canola oil, 1 Tbsp gochugaru, and a pinch of white pepper until fragrant. You can add about 1/2 tsp of sugar here if you prefer a touch more sweetness.
Step 6
Once the seasonings are lightly sautéed, add the sliced onion and stir-fry until the onion becomes slightly translucent. The onion’s sweetness will meld with the sauce, deepening the flavor.
Step 7
When the onion is slightly cooked, add the drained pan-fried fish cake. Stir-fry everything together until the fish cake is evenly coated with the seasoning. You’ll notice it start to develop a glossy sheen as it absorbs the sauce.
Step 8
Finally, add the sliced crisp green chili peppers and stir-fry quickly over high heat. It’s important to cook the peppers briefly to maintain their crispness, as they can become mushy if overcooked.
Step 9
Just before turning off the heat, stir in 1 Tbsp sesame oil and a pinch of toasted sesame seeds. The nutty aroma of sesame oil and the crunch of sesame seeds will complete this delicious Pan-Fried Fish Cake Stir-Fry. Enjoy it with a warm bowl of rice!
