Korean stir-fried fish cakes
Thin fish cake strips stir-fried with onion and carrot and finished with a light soy glaze.
- Prep
- 8 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Korean fish cake sheets Out of the package, refrigerated or thawed, before slicing Use precooked fish cake sheets and follow the package heating directions. This recipe uses fish, soy and sesame. Check the fish cake and soy sauce labels for other allergens, such as wheat.
- 200 g
- onion
- 80 g
- carrot
- 40 g
- neutral cooking oil
- 2/3 T
Seasonings
- regular soy sauce
- 1 T
- water
- 2 T
- sugar
- 1/3 T
- minced garlic
- 1/3 T
- sesame oil
- 1/3 T
- toasted sesame seeds
- 1/6 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice and mix the sauce
Cut 200 g of fish cake into short strips about 2 cm wide. Thinly slice 80 g of trimmed onion and cut 40 g of trimmed carrot into matchsticks. Stir 1 T of soy sauce, 2 T of water, 1/3 T of sugar and 1/3 T of garlic until the sugar dissolves.
-
Stir-fry the fish cakes and vegetables
Heat 2/3 T of oil in a wide skillet over medium heat. Stir-fry the onion and carrot for 1 minute. Add the fish cakes and toss for 2 more minutes, until the onion edges look translucent and the fish cakes are heated through. Cook in batches if the skillet gets crowded.
-
Glaze and finish
Pour the sauce into the skillet and toss over medium heat for 1–2 minutes. Turn off the heat when the fish cakes are glossy and little sauce remains on the bottom. Toss with 1/3 T of sesame oil and 1/6 T of toasted sesame seeds.
