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.
….
Fish Cakes with Vegetables
Ingredients
- 1 lb fish cakes of your choice Korean style
- 1 Tbsp grape seed oil or canola oil
- 1/2 medium carrot julienne thinly
- 1 garlic cloves sliced
- 1/2 large onion sliced
- 1 green pepper sliced
- 1-1 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup optional
- some sesame seeds
Instructions
- 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.
Love this! We have a similar dish too, stir-fried fish cakes with vegetables, but just no sesame seeds 🙂
Yum! I love fish cakes too but I feel bad eating them too often (too much salt and fillers!)…one of these days I'll have to learn to make my own fish cakes.
Yum!
I find those fish cakes to be quite addictive.
They are often served in our school cafeteria at
lunch.
(I teach in a middle school in South Korea)
i love making this too, and i add the optional corn syrup for the "bling bling" shine as well, but I never thought to use oyster sauce. But that's genius, because it does skip a lot of steps and extra ingredients. Good thinkin!
julie
Thanks, Julie. Oyster sauce is becoming more adaptable to Korean cooking these days.
I know what you mean. Let me know when you make home-made fish cakes. I would love to see how they can be made. I never tried making them myself either.
Fish cakes are really handy! I always keep a few packets in the freezer for lazy and busy times.
We lived in Busan (Damaji) between 2006-2009, my girl used to like bibimba the rice in a hot stone bowl, after she got trained with the flavour of the rice there, we could hardly find the same anywhere … I wonder if you from Busan? what are the skill or secret of making the bibimba?
Hi
I am from Tongyoung, about 2 hours west of Busan.
I have posted Bibimbap recipe a while ago. You should be able to find the
recipe (with the tips of making the dish in a stone pot) in my recipe index.
Look for Bibimbap.
Making Bibimbap is a little time consuming work but it is worth the effort
since it can feed lots of people and the vegetables can be stored in the
fridge for quite a while. Just follow my instruction in the recipe and try
my chili bibim sauce to go with. Hope you and your girl would enjoy it.
Thanks.
Holly
Love it! And I like the way you write the recipe!