One of the ways I eat fish frequently is in fish cake form. Japanese fish cake is fish that has been compressed and formed into various shapes: round, square, and rectangular. An easy go-to meal I make when I’m busy is this recipe, in which I sautee the fish cake with some garlic and add Baby Bak Choy and red bell pepper. It is fast, easy and nutritious!
- Japanese Fish Cake (about 9 ounces of fish cake OR 1 small 6 ounce packet of round fish cake and 2 thin rectangular sheets of fish cake. If you are just using rectangular thin sheets of fish cake, then use 3 or 4 sheets, instead of 2.
- Baby Bak Choy (3 bundles)
- Red Bell Pepper (1 piece, julienned)
- Garlic (4 cloves, minced)
- Soy Sauce (2 tablespoons)
- Vegetable Oil
- Water (2 tablespoons)
Ingredients you will need:
1) Clean your Baby Bak Choy so all the dirt is released. Chop the stem from the leaves (as you will cook stems first).
2) Slice your bell pepper into thin julienne pieces. Make sure to take out any seeds. Mince your garlic.
3) Slice your rectangular fish cake into about 2 X 1 inch pieces. Leave the round fish cake as it comes.
4) In a large hot pan, add vegetable oil (I use sunflower), and sautee your garlic first for about 15 seconds. Then add Baby Bak Choy stems and red bell pepper. Place lid for about 1-2 minutes so Baby Bak Choy and red bell pepper gets a little soft yet still crunchy. Add 1 tablespoon of soy sauce and sautee so the soy sauce covers the vegetables.
5) Add fish cakes and then add another (1) tablespoon of soy sauce and 2 tablespoons of water. Sautee.
6) Finally add the Baby Bak Choy leaves. Once the leaves have been wilted, then dish is done. Serve with brown rice or your favorite rice.
Serves 4- 6