Main ingredients
square fish cakeoniongreen oniongreen chili peppersoy sauceoyster saucedoubanjiangsugarmirincorn syrupminced garlicblack pepperchili oilsesame oiltoasted sesame seeds
This Man's Cook Spicy Fish Cake Stir-Fry
A spicy, refreshing fish cake stir-fry with a clean, slightly numbing finish, using chili oil and doubanjiang instead of gochujang to avoid heaviness.
Ingredients needed 3 servings
Recipe
Cooking tips
- While gochujang leaves a thick, sweet aftertaste when cooked, doubanjiang gives a cleaner, sharper, more refreshing finish.
- Adding about 5 tablespoons of water to the sauce ensures the fish cake stays moist and tender even after cooling.
- Choose fish cakes with higher meat content for better chewiness and richer flavor after cooking.
Recommended for
- Those looking for a spicy, flavorful side dish alternative to the usual soy sauce fish cake stir-fry.
- People wanting a lunchbox or side dish that stays soft and doesn't harden over time.
- Those interested in trying a Chinese-style, clean yet spicy doubanjiang-based cooking method.
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