Stir-fried Fish Cakes and Garlic Scapes
[Golden Recipe for Stir-fried Fish Cakes and Garlic Scapes] This Combination is Amazing!
I recently went grocery shopping and bought garlic scapes with the intention of stir-frying them. However, other dishes kept getting prioritized, and these scapes were starting to lose their freshness. So, this morning, I decided to make them the star ingredient! That’s when I remembered the fish cakes I had on hand, which were in a similar situation. I thought, ‘Should I make one into soup and the other into a stir-fry?’ But then I decided to bring them together for the same dish and cook them so they wouldn’t clash. Let’s see how this delicious stir-fry turns out!
Ingredients for Stir-fried Fish Cakes and Garlic Scapes- 300g fish cakes (flat or shaped)
- 300g garlic scapes
- 1 red chili pepper (for color)
- 1 green chili pepper (for spiciness)
- 4 cloves garlic, minced (about 20g)
- 5 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 Tbsp corn syrup or honey (for sweetness)
- 1 Tbsp plum extract (for umami)
- 1 Tbsp cooking wine or mirin
- 1 Tbsp sesame oil
- 1 Tbsp honey (for gloss and sweetness)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Soak the garlic scapes in water with a pinch of baking soda for about 10 minutes, then rinse them thoroughly under running water. This helps remove any residual pesticides and softens them. Briefly blanch the fish cakes in boiling water for less than 10 seconds, then rinse under cold running water. This step is especially helpful for fried fish cakes to remove excess oil for a cleaner taste.
Step 2
After washing and draining, cut the garlic scapes into manageable lengths of about 4-5 cm. Cutting them too long can make them difficult to stir-fry or eat.
Step 3
Cut the fish cakes into bite-sized pieces. Slice the chili peppers diagonally for color and a hint of heat. Mince the garlic finely.
Step 4
Heat a wok or large skillet over medium-low heat. Add the 2 tablespoons of olive oil and the prepared garlic scapes. Begin to stir-fry them slowly, ensuring they don’t burn.
Step 5
Once the garlic scapes have started to soften slightly, add 2 tablespoons of soy sauce and continue to stir-fry over low heat. To help them cook more evenly and tenderly, cover the pan and let them steam for 1-2 minutes. Be careful not to let them burn. Cooking over low heat is important with olive oil as it has a lower smoke point.
Step 6
When the garlic scapes are nearly cooked through and tender, add the prepared fish cakes, chili peppers, and minced garlic to the wok.
Step 7
Add the remaining 3 tablespoons of soy sauce. Adjust the soy sauce to your taste.
Step 8
Stir in 1 tablespoon of cooking wine or mirin to eliminate any fishy odor from the fish cakes and enhance their flavor.
Step 9
Add 1 tablespoon of corn syrup or honey for a touch of sweetness and a glossy finish.
Step 10
Pour in 1 tablespoon of plum extract for added depth and umami.
Step 11
If you prefer a little heat and color, add 1 tablespoon of gochugaru (Korean chili flakes). Stir everything together and continue to cook over low heat for another 1-2 minutes until the sauce is well combined with the ingredients.
Step 12
Turn off the heat and let the residual heat do its magic. Sprinkle in 1 tablespoon of toasted sesame seeds and give it a quick mix.
Step 13
Drizzle in 1 tablespoon of sesame oil for a fragrant finish.
Step 14
Finally, add 1 tablespoon of honey for extra gloss and a hint of sweetness. Gently toss everything together so that the residual heat coats all the ingredients evenly with the sauce.
Step 15
Your delicious Stir-fried Fish Cakes and Garlic Scapes are ready! This dish is perfect served over hot rice.
Step 16
Choosing to combine fish cakes and garlic scapes was a brilliant idea! The chewy texture of the fish cakes and the crisp, slightly pungent garlic scapes create a wonderful harmony. The savory notes from the fried fish cakes and the fragrant garlic scapes come together to make a truly satisfying meal.
Step 17
This stir-fry is incredibly convenient as a lunchbox side dish or as a staple for meal prepping. It’s ready to be enjoyed anytime! I highly recommend making extra rice on the day you prepare this dish – it’s a true rice thief! I confidently recommend this delicious recipe to everyone. You must try it!
