Fish Cake Stir-Fry
A quick and savory Korean-style stir-fry with sliced fish cakes, carrots, and green onions in a sweet-savory glaze. Ready in minutes, perfect for a fast weeknight meal or snack.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
Ingredients
- 8 oz fish cakes
- 1 medium carrot
- 4 stalks green onions
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
Instructions
- 1
Slice the 8 oz fish cakes into bite-sized strips. Peel and julienne the 1 carrot into thin matchsticks. Cut the 4 green onions into 2-inch pieces, separating white and green parts.
- 2
In a small bowl, mix the 2 tbsp soy sauce and 1 tbsp honey until combined.
- 3
Heat the 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the fish cakes and carrot, stir-frying until the fish cakes are lightly golden and the carrot is tender-crisp, about 3-4 minutes.
- 4
Add the white parts of the green onions and the sauce. Stir-fry for 1-2 minutes until the sauce coats everything and is slightly sticky, and the fish cakes are glossy.
- 5
Remove from heat, toss in the green parts of the green onions, and serve hot. Enjoy as a side or over rice.
Tools you’ll need
- Large skillet
- Cutting board
- Chef's knife
- Small bowl
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