Mala Dry Pot Fish Cakes recipe - ingredients, nutrition and when to eat it
This Chinese-style stir-fry features fish cakes, lotus root, and onion cooked over high heat with mala seasoning.
This Chinese-style stir-fry features fish cakes, lotus root, and onion cooked over high heat with mala seasoning. The chewy fish cakes soak up the numbing, savory seasoning, making this a great dish to serve with rice for lunch or dinner.
Chinese · 20 minutes to cook
Nutrition (per 292.5g serving): 423.4 kcal · protein 14.7g · carbohydrate 52.3g · fat 16g · sodium 1388.6mg
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: Mala hot pot sauces vary in saltiness and numbing heat. Start with less than the recommended amount, taste, and add more as needed.
Tips: Avoid overcooking the lotus root to keep it crisp.
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Ingredients (1 serving)
- Fish cake — 120 g
- Lotus root — 60 g
- Onion — 50 g
- Mala tang sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Green onion — 10 g