Stir-Fried Fish Cakes with Cheongyang Chili recipe - ingredients, nutrition and when to eat it
This side dish combines chewy fish cakes stir-fried in a soy sauce seasoning with Cheongyang chili for a lively kick.
This side dish combines chewy fish cakes stir-fried in a soy sauce seasoning with Cheongyang chili for a lively kick. It’s great with a bowl of rice and adds a little spice to a simple meal.
Side dishes · 10 minutes to cook
Nutrition (per 181g serving): 321.6 kcal · protein 12.2g · carbohydrate 41.8g · fat 11.8g · sodium 1974.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fish cakes can taste salty, so start with the specified amount of soy sauce and adjust after tasting at the end.
Tips: To make the Cheongyang chili less hot, remove the seeds and white ribs, or use just half a pepper.
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Ingredients (1 serving)
- Fish cake — 100 g
- Cheongyang chili pepper — 1 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Oligosaccharide syrup — 0.5 Tbsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp