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    You are here: Home / Recipes / Sides / Stir Fried Fish Cakes

    Stir Fried Fish Cakes

    Posted: Dec 9, 2022 Last Modified: Dec 9, 2022 by Carmy · This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Jump to Recipe - Print Recipe

    Made with a few simple ingredients, this Stir Fried Fish Cakes recipe comes together in no time! A popular side dish (banchan) at Korean restaurants, this fish cake recipe comes together easily at home!

    I’m high key obsessed with the side dishes that Korean restaurants serve. Banchans make meal time so fun as I love how you can have a variety of dishes to enjoy and you can mix and match multiple side dishes so each meal is different, even if you’re simply reheating the same meal. Some of my favourites are this fish cake recipe, seasoned spinach, mayak eggs, and Korean potato salad!

    A plate of stir fried fish cakes.

    Why You’ll Love This Side Dish Recipe

    • It’s the perfect side dish to make ahead of time as it can be enjoyed chilled, straight from the fridge, or reheated!
    • It comes together quickly in a few simple steps. Simply add everything to a skillet and stir fry until it’s cooked to your liking.
    • You can customize this stir fry fish cake recipe however you want! Add more vegetables to it so it’s more filling!

    Ingredients You’ll Need

    Ingredients needed to make stir fried fish cakes.
    • fish cakes — you can find this in the freezer section of a Korean grocery store. It’s usually made with surimi and comes in different shapes and sizes. I get the sheet ones and cut them into rectangles.
    • oil — you can use olive oil or sesame oil to saute the onions in.
    • onions — I sliced a small yellow onion. Feel free to use more or less.
    • garlic & green onions — the more the merrier! I always have frozen green onions and minced garlic so this recipe comes together easily without me having to run to the store.
    • soy sauce — I recommend using low sodium soy sauce.
    • mirin — mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey.
    • sesame oil — I like to use pure sesame oil for this recipe.
    • oligo syrup — this is a rich and sweet rice syrup. If you do not have this, swap it with honey.
    • sesame seeds — I always use toasted sesame seeds for the best flavour.

    How to Make Stir Fried Fish Cakes

    Set of two photos showing stir fried ingredients in a skillet.
    • Boil water and pour over the fish cakes in a fine mesh strainer.
    • In a skillet over medium-high heat, add oil and saute the onions for 2 minutes. Then add the garlic and green onions. Continue to saute for another minute.
    • Add the fish cakes to the skillet and saute for another minute before adding the soy sauce, mirin, sesame oil, and oligo syrup. Saute until everything is evenly coated.
    • Top with sesame seeds and toss to combine.
    A bowl of stir fried fish cakes.

    Recipe Tips and Notes

    • Other ingredients you can add are sliced pepper, carrots, or bell peppers.
    • Feel free to add more soy sauce for a darker colour. You can also stir fry the fish cakes for longer if you want them to be a bit more crisp.
    • Feel free to cut the fish cakes as thinly as you prefer!

    Make Ahead Tips

    • Meal prep: once cooled, store the cooked fish cakes in an airtight container for up to 4 days in the fridge.
    • Reheat: You can reheat the stir fried fish cakes in the skillet or microwave. You can also skip reheating it and enjoy leftovers chilled.
    A plate of stir fried fish cakes.

    Stir Fried Fish Cakes (Eomuk Bokkeum)

    Made with a few simple ingredients, this Stir Fried Fish Cakes recipe comes together in no time! A popular side dish (banchan) at Korean restaurants, this fish cake recipe comes together easily at home!
    5 from 1 vote
    Print Rate
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 4 servings

    Ingredients

    • 4 to 5 sheets fish cakes, cut into bite-sized pieces
    • 1 tbsp oil
    • ½ onions, sliced
    • 2 cloves garlic, minced
    • 2-4 stalks green onions
    • 2 tbsp soy sauce, low sodium
    • 1 tsp mirin
    • 2 tsp sesame oil
    • 1 tbsp oligo syrup, or honey
    • 1 tbsp sesame seeds

    Equipment

    • Large skillet

    Instructions

    • Boil water and pour over the fish cakes in a fine mesh strainer.
    • In a skillet over medium-high heat, add oil and saute the onions for 2 minutes. Then add the garlic and green onions. Continue to saute for another minute.
    • Add the fish cakes to the skillet and saute for another minute before adding the soy sauce, mirin, sesame oil, and oligo syrup. Saute until everything is evenly coated.
    • Top with sesame seeds and toss to combine.
    Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
    Author: Carmy
    Course: Side Dish
    Cuisine: Korean

    More Recipes to Try

    • Air Fryer Korean Fried Chicken (or my double fried Korean Fried Chicken)
    • Japchae
    • Korean Cheese Corn
    • Silken Tofu Recipe
    • Korean Cream Cheese Garlic Bread
    • Bacon Kimchi Fried Rice
    • Korean Pickled Onions
    • Bulgogi (Korean BBQ Beef)
    • Doenjang Jjigae (Korean Soybean Paste Stew)
    • Korean Potato Salad (Gamja Salad)
    • Spicy Pork Stir Fry (Jeyuk Bokkeum)

    Other places to connect with me
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    Email: [email protected]

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    Carmy is a healthy-ish living blogger based in Ontario. Here, you can find healthy-ish meal prep recipes, Instant Pot recipes, and lightened up family favourites! Follow along as she shares what she learns along the way!

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