Stir-fried fish cake: The light taste of fish cake~
These days, my child just blanchs fish cakes, so I'm into eating them. But I didn't want to just put blanched fish cake as a side dish, so I thought about it. Let's minimize the seasoning. Adding sesame oil and (garlic) salt to the seasoned soy sauce made a light stir-fried fish cake that was not salty, sweet, or spicy, but was not enough as a side dish for rice.But it was perfect not only for kids but also for my taste? Let's make a light fish cake side dish that both adults and children will like
4 serving
Within 15 minutes
재미마미
Ingredients
  • fish cake
    250g
  • onion
    1/2ea
  • Cooking oil
    1TS
  • Cheongyang red pepper
    1ea
  • cooking wine
    1TS
  • Salt
  • ground pepper
    little
  • Sesame oil
    1/2TS
  • Sesame
    little
Cooking Steps
STEP 1/4
Blanch the fish cake in boiling water, rinse it, cut it into appropriate sizes and shapes, and stir-fry it in a pan covered with cooking oil with onions: until the onions are transparent~
STEP 2/4
Add hot pepper and stir-fry
STEP 3/4
Stir-fry mushroom-flavored soy sauce and cooking wine: You can use your favorite flavor of soy sauce, such as flavored soy sauce or brewed soy sauce or soup soy sauce or oyster sauce.
STEP 4/4
Add garlic salt and pepper as much as you want
Finish with sesame oil and sesame seeds
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