Stir-Fried Fish Cake Lunchbox recipe - ingredients, nutrition and when to eat it
This homemade lunchbox combines savory stir-fried fish cakes with warm rice for a satisfying meal.
This homemade lunchbox combines savory stir-fried fish cakes with warm rice for a satisfying meal. The sweetness of onion and the bright heat of chili peppers complement the fish cakes, making it a great choice for lunch or a simple dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 448g serving): 672.4 kcal · protein 20.4g · carbohydrate 112.6g · fat 14.5g · sodium 1890mg
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: Do not stir-fry the fish cakes for too long, or the edges may dry out; cook them just until the seasoning is absorbed.
Tips: Spread the stir-fried fish cakes on a wide plate before packing them so the steam escapes quickly.
Tips: If the chili heat is too strong, leave out the green chili and use bell pepper instead.
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Ingredients (1 serving)
- White rice — 210 g
- Fish cake — 120 g
- Onion — 0.5 pc
- Green chili pepper — 1 pc
- Garlic — 1 pc
- Soy sauce — 0.8 Tbsp
- Sugar — 0.3 Tbsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp