Curry Fish Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
Curry Fish Cake Stir-Fry is a Korean snack-shop dish made by stir-frying chewy fish cakes with fragrant curry.
Curry Fish Cake Stir-Fry is a Korean snack-shop dish made by stir-frying chewy fish cakes with fragrant curry. It’s savory with a gentle kick, and goes well with rice or as an evening snack.
Street food · 15 minutes to cook
Nutrition (per 237g serving): 363.8 kcal · protein 14.3g · carbohydrate 47.9g · fat 12.9g · sodium 1857.9mg
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: After adding water, lower the heat and stir-fry gently so the curry powder doesn’t stick to the bottom of the pan.
Tips: Fish cakes vary in saltiness, so add the soy sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- Fish cakes — 120 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Curry powder — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Water — 2 Tbsp