Stirred-Fried Plant-based Fish With Korean Rice Cakes And Black Bean – A New Favourite For Vegan Lovers
Are you looking for a delicious way to spice up your meals? Look no further! The plant-based fish fried with Korean rice cakes has quickly become a new favourite among veggie enthusiasts and those seeking exciting flavours. This dish brings together the savoury taste of black bean and the tender texture of vegan fish, paired with chewy Korean rice cakes. Not only is it rich in flavour, but it also offers a balanced diet, making it a perfect meal for the whole family to enjoy.
Ingredients (serves 1-2 people)
- Korean rice cakes – 150g
- Plant-based fish – 100g
- Black bean – 2 teaspoons
- Sweet red pepper – 1 (sliced)
- Spring onions – a few (cut into pieces)
- Soy sauce – 1 teaspoon
- Salt – 1/3 teaspoon
- Sesame oil – 1 teaspoon
- Rice wine – 2 teaspoons
- Vegetable oil – 2 teaspoons
- Water – 2 teaspoons
Direction
- Soften the Korean rice cakes by boiling them in hot water for 2 minutes. Set aside.
- Heat a pan and add vegetable oil. Once hot, stir-fry the black bean until fragrant.
- Add the sliced red pepper and spring onions, frying until the vegetables are slightly soft.
- Add the plant-based fish, quickly stir-frying until its surface turns slightly golden.
- Add the pre-softened Korean rice cakes, soy sauce, salt, rice wine, and water. Continue frying until the rice cakes become soft and absorb the sauce.
- Finally, sprinkle a little sesame oil over the dish and give it a quick stir to mix everything evenly.
