Once the vegetables have softened, add the sliced fish cakes and stir fry for another minute. Saute garlic along with the scallions, carrots, and onions for 1 minute until the vegetables have softened. To make the dish, begin by heating 2 tablespoons of oil over medium high heat in a non-stick pan. If you prefer a spicy version of these stir-fried fish cakes, you can optionally add 1 tablespoon of gochujang to this mixture. Once the fish cakes and vegetables are prepared, it’s time to mix your sauce! In a small bowl, whisk together light soy sauce, mirin, sugar, and black pepper.
Finely mince 3 cloves of garlic, then cut your carrots into 2″ long matchsticks, thinly slice your white onion, and cut the scallions into 2″ pieces. Once the fish cakes are sliced, place them in a bowl and finish preparing the rest of your vegetables. No matter what you prefer, make sure the strips are equally sized so they cook evenly in the pan. I prefer 2 inch wide strips, but you could cut them according to your preference. Next, cut them into roughly 2 inch strips. I like to begin by slicing the fish cake sheet in half length wise down the middle. I typically find these fish cake sheets in the refrigerated section near the tofu at my local H-Mart.
The first (and most important) ingredient for this recipe? You guessed it – fish cakes! You can find fish cakes in any Asian grocery and they are usually sold in sheets like this. Prepare Your Fish Cakes, Vegetables, and Sauce
#Fried fish cakes free
If you prefer a spicer version, feel free to add 1 tbsp of gochujang to the sauce! I opted for a sweet and savory version for this recipe. I used carrots and onions here, but you could also add bell peppers, jalapenos, or birds eye chilis if you prefer extra heat.
0 kommentar(er)
