Craving a flavorful and surprisingly easy dish? Look no further than this recipe for Stir-fried Fish Cakes with Pickled Cabbage! This vibrant combination of crispy fish cakes and tangy pickled cabbage offers a delightful textural contrast and a burst of umami flavor in every bite. The slight sweetness of the fish cakes perfectly complements the sharp, salty notes of the pickled cabbage, creating a harmonious and satisfying culinary experience. This dish is perfect for a quick weeknight dinner or a more elaborate weekend meal, easily adaptable to your spice preference and dietary needs.
Forget complicated techniques and lengthy prep times; this recipe is designed for simplicity and delicious results. We'll guide you through each step, ensuring you achieve perfectly golden-brown fish cakes and a mouthwatering stir-fry that will impress your family and friends. Ready to embark on this culinary adventure? Let's dive into the detailed step-by-step instructions below!
Tools Needed
- Frying pan
- Chopsticks
- Knife
- Cutting board
Ingredients
- Fried fish cakes: 300g
- Pickled cabbage: 700g
- Green onions
- Star fruit
- Garlic
- Chili peppers: 2
- Cooking oil
- Sugar: 1.5 spoons
- MSG: 1/3 teaspoon
- Fish sauce: 1 teaspoon
- Oyster sauce: 1 teaspoon
- Chili sauce: 1 spoon
- Ground pepper
Step-by-Step Instructions
Step 1. Prepare Ingredients
- Wash the pickled cabbage thoroughly (3-4 times) and squeeze out excess water. Cut into 3-4cm lengths.
- Wash and cut star fruit. Prepare green onions, garlic, and chili peppers.
- Chop garlic and chili peppers together.
Step 2. Stir-fry Fish Cakes and Pickled Cabbage
- Pan-fry the fish cakes on both sides until slightly heated and fragrant. Cut into smaller, bite-sized pieces.
- Heat cooking oil in a pan over medium heat. Add garlic and shallots, stir until fragrant and golden brown.
- Add the pickled cabbage and stir-fry until evenly coated with oil, garlic, and chili.
- Add the fish cakes and stir-fry until heated through and slightly oily.
Step 3. Season and Finish
- Turn off the stove. Add sugar, MSG, fish sauce, oyster sauce, chili sauce, and ground pepper. Stir well.
- Turn the stove back on to medium heat, stir-fry until seasoning is evenly distributed.
- Add green onions and stir gently until slightly heated. Turn off the stove.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Squeeze out excess juice from the pickled cabbage to reduce sourness.
- Adjust seasoning to your preference. Balance the sourness of the cabbage with sugar for a salty-sweet taste.
Nutrition
- N/A
FAQs
1. Can I use store-bought fish cakes instead of making my own?
Absolutely! Store-bought fish cakes work perfectly well in this recipe. Just adjust the cooking time as needed, ensuring they are heated through and slightly crispy.
2. What type of pickled cabbage is best for this dish?
You can use any type of pickled cabbage you prefer – Chinese pickled cabbage (suan cai), kimchi, or even sauerkraut will all add a delicious tangy element to the dish.
This Stir-fried Fish Cakes with Pickled Cabbage recipe is a testament to how simple ingredients can create an extraordinary meal. Enjoy the delightful combination of textures and flavors – it’s a dish that's both satisfying and surprisingly easy to master. So gather your ingredients and give this recipe a try; you won't be disappointed!