Stir-fried Fish Cake and Potato Strips: Perfect for Summer Lunch Boxes!
Stir-fried Fish Cake and Potato Strips: A delightful summer lunch box side dish, a recipe with fresh potatoes and fish cakes (Easy Recipe, Great for Single Households)
Experience the fantastic harmony of crispy potato strips and chewy fish cakes! Make a delicious side dish that everyone will love with this simple stir-fry.
Ingredients- 3 medium potatoes
- 3 sheets of square fish cakes
- 2 Tbsp brown rice oil (or olive oil)
- 1/2 Tbsp minced garlic
- 1/2 tsp salt
- 1 Tbsp de ge baek ganjang (or soy sauce/soup soy sauce)
- Pinch of ground black pepper
- 1 Tbsp toasted sesame seeds
- 2 Tbsp chopped green onions
- Sesame oil, a drizzle (optional)
Cooking Instructions
Step 1
First, wash and peel the potatoes. Julienne them into approximately 0.5 cm thick strips. Soak the potato strips in cold water for about 5 minutes to remove excess starch, then drain them thoroughly in a sieve. This step ensures the potatoes don’t stick together when stir-fried and helps maintain their crispiness.
Step 2
Cut the square fish cakes into strips about 1 cm wide. Quickly blanch the fish cake strips in boiling water for about 10 seconds, then rinse them under cold water. This process removes any oily residue or fishy smell, resulting in a much cleaner taste.
Step 3
Heat a wide pan over medium heat. Add 2 tablespoons of brown rice oil (or olive oil). Once the oil is slightly warm, add the chopped green onions and minced garlic, and stir-fry until fragrant. The aromatic flavors of the green onions and garlic will infuse into the oil, forming the base for a delicious stir-fry.
Step 4
Once the aroma of green onions and garlic is strong, add the drained potato strips to the pan and begin to stir-fry. Cook for about 2-3 minutes until the potatoes become slightly translucent and start to soften.
Step 5
When the potatoes are partially cooked, add 1/2 teaspoon of salt and stir well to combine. Seasoning with salt at this stage enhances the savory flavor of the potatoes.
Step 6
Now, add the julienned fish cakes to the pan and stir-fry with the potatoes for another 1-2 minutes, until the fish cakes are heated through and well combined with the potatoes.
Step 7
Pour in 1 tablespoon of de ge baek ganjang and stir-fry until the seasoning is evenly distributed. If you don’t have de ge baek ganjang, you can use regular soy sauce or soup soy sauce. Alternatively, you can omit the soy sauce and add a little more salt for a clean, simple flavor. Finally, grind some black pepper over the dish for added aroma. (Note: De ge baek ganjang adds umami; soy sauce provides a savory depth, and salt offers a clean taste).
Step 8
Sprinkle generously with toasted sesame seeds for a nutty finish, and your delicious stir-fried fish cake and potato dish is ready! If packing this as a lunch box side, it’s best to omit the sesame oil during hot summer months as it can spoil easily. If you enjoy sesame oil, add a light drizzle just before serving.
