Spicy Stir-Fried Fish Cakes with Mapo Sauce
A Chinese-inspired Spicy and Sweet Fish Cake Stir-fry using Mapo Sauce
This recipe transforms ordinary stir-fried fish cakes into a delightful dish with a savory and spicy Chinese-style mapo sauce. It’s a perfect side dish for meals or a great accompaniment to drinks, boasting a flavor profile that’s hard to resist. Feel free to add a variety of vegetables to make it even more substantial. The delightful balance of spiciness and umami will have you reaching for your chopsticks repeatedly. Experience the magic of turning simple fish cakes into an extraordinary meal with healthy ingredients and a little culinary twist!
Ingredients- 200g Fish cakes (eomuk), assorted types (e.g., plain and spicy)
- 1/3 Green bell pepper
- 1/4 Red bell pepper
- 3 cloves Garlic
- 1 stalk White part of a leek
- 1 Dried chili pepper
Stir-frying Oil- 1 Tbsp Grapeseed oil
- 1 Tbsp Chili oil
Sauce- 1 Tbsp Doubanjiang (spicy bean paste)
- 1 tsp Oyster sauce
- 1 Tbsp Mirin (cooking sake)
- 1 tsp Rice wine (cheongju)
- 1 tsp Unrefined brown sugar
- Pinch of black pepper
- Few drops of sesame oil
- Toasted sesame seeds for garnish
- 1 Tbsp Grapeseed oil
- 1 Tbsp Chili oil
Sauce- 1 Tbsp Doubanjiang (spicy bean paste)
- 1 tsp Oyster sauce
- 1 Tbsp Mirin (cooking sake)
- 1 tsp Rice wine (cheongju)
- 1 tsp Unrefined brown sugar
- Pinch of black pepper
- Few drops of sesame oil
- Toasted sesame seeds for garnish
Cooking Instructions
Step 1
Begin by briefly blanching the fish cakes in boiling water for about 1 minute. This helps to remove any impurities and excess oil, ensuring a cleaner taste. Once blanched, drain them and cut into bite-sized pieces, approximately 2-3 cm long. Using a mix of plain and spicy fish cakes will add more texture and flavor complexity.
Step 2
Finely mince the garlic using a knife or a garlic press. Finely chop the white part of the leek as well. Gently wipe the dried chili pepper clean, then snip it into small pieces with scissors, removing the seeds. Wash the green and red bell peppers, remove the seeds, and chop them into bite-sized pieces.
Step 3
Heat a pan over medium heat and add 1 tablespoon of grapeseed oil. Once the pan is hot, add the minced leek, minced garlic, and the cut dried chili pepper. Sauté for about 1 minute until fragrant, being careful not to burn the garlic and leek. This step infuses the oil with their aromatic flavors.
Step 4
Once the aroma of garlic and leek is released, add the prepared fish cakes to the pan. Pour in 1 tablespoon of chili oil and continue to stir-fry. The chili oil will coat the fish cakes, adding a spicy kick and vibrant color. Stir-fry over medium-low heat for 2-3 minutes until the fish cakes are lightly browned.
Step 5
Add all the sauce ingredients to the pan (1 Tbsp doubanjiang, 1 tsp oyster sauce, 1 Tbsp mirin, 1 tsp rice wine, 1 tsp unrefined brown sugar, and a pinch of black pepper). Quickly toss everything together until the sauce evenly coats the fish cakes. Remove from heat, stir in a few drops of sesame oil for gloss and aroma, and sprinkle with toasted sesame seeds to finish. Serve immediately while warm for the best flavor.
