Stir-Fried Fish Cakes: Stays Moist Even After Refrigeration!
Tender and Flavorful Fish Cakes That Taste Fresh Even When Stored in the Fridge ♡ The Ultimate Rice-Stealing Side Dish!
A delightful sweet and savory dish that disappears quickly! Discover the secret to making perfect stir-fried fish cakes that remain delicious even when served cold.
Main Ingredients
- 2-3 sheets of square fish cakes (eomuk)
- 1/2 onion
- 1/2 bell pepper (using different colors makes it more visually appealing)
Savory and Sweet Sauce
- 2 Tbsp soy sauce
- 2 Tbsp chili oil (adds a nutty and spicy kick)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce (enhances umami!)
- 1 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp chili oil (adds a nutty and spicy kick)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce (enhances umami!)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare your ingredients. Wash the bell pepper and onion, remove the seeds, and thinly slice them into strips about 0.5 cm thick. Cut the fish cakes into bite-sized pieces, approximately 5 cm in length.
Step 2
Heat a pan over medium heat. Add the sliced onion and prepared fish cakes, and stir-fry. Once the onion begins to look translucent, add all the sauce ingredients (2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, 2 Tbsp chili oil). Stir well to ensure the sauce evenly coats the fish cakes and onions, and continue to cook.
Step 3
Finally, add the colorful bell peppers and stir-fry over high heat for just 30 seconds to 1 minute. It’s important not to overcook the bell peppers, so they retain a slight crunch. Once everything is well combined and cooked, remove from heat and serve this delicious stir-fried fish cake!