Fish cakes are commonly used all over in Asia. I love them.
It is almost embarrassing to call it a recipe though….
I used things that are lingering in my fridge always. Green pepper, onion, carrot, garlic, oyster sauce, sesame seeds, and fish cakes (thawed if frozen).
First, it is always good idea to give these fishy guys hot shower to get rid of extra coated oil. Blot them with paper towel to dry them.
Slice the cakes any way you like.
Slice these vegetable quartets as well, even garlic. I would slice the carrot as thin as possible though.
Heat oil over medium heat and saute garlic and carrots first for 2 minutes to soften their hearts.
Then add the rest of the family to reunite with them. Saute until crisp tender, sort of…
Dump the fish cakes and let them socialize with the others in the party.
Add the oyster sauce and stir well.
This is an optional, but will give very nice “bling-bling”-like shine to these guys.
Oh, it is corn syrup by the way. Drizzle and stir.
My quick lunch was prepared in no time.
if the entire family around the dinner table stares at him once again.
- 1 lb fish cakes of your choice (Korean style)
- 1 Tbsp grape seed oil or canola oil
- ½ medium carrot, julienne thinly
- 1 garlic cloves, sliced
- ½ large onion, sliced
- 1 green pepper, sliced
- 1-1½ Tbsp oyster sauce
- 1 Tbsp corn syrup, optional
- some sesame seeds
- Rinse the fish cakes with hot water, blot them with paper towel and slice them into desired size.
- Heat oil in the skillet over medium heat and saute carrots and garlic to soften, about 2 minutes. Add onion and pepper and stir-fry for 2-3 minute. Add the fish cakes and continue to stir-fry until the vegetables are crisp tender. Add the oyster sauce and stir well. Add corn syrup if you desire glistening shine. Sprinkle sesame seeds over. Serve hot or at room temperature with rice.