Ingredients with Measurements:
- 1 pound of oisobakki (Korean rice cakes)
- 1 pound of white fish (such as cod or tilapia)
- 1 bunch of asparagus
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
- Tongs or spatula
Step-by-step instructions:
1. Rinse the oisobakki in cold water and set aside.
2. Cut the fish into bite-sized pieces and season with salt and pepper.
3. Cut the asparagus into 2-inch pieces.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. Add the fish to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.
7. Remove the fish from the skillet and set aside.
8. Add the oisobakki to the skillet and stir-fry for 2-3 minutes until slightly browned.
9. Add the asparagus to the skillet and stir-fry for an additional 2-3 minutes until tender.
10. Add the cooked fish back to the skillet and pour the sauce over the ingredients.
11. Stir-fry for an additional 1-2 minutes until everything is coated in the sauce.
12. Serve hot and garnish with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 30g
Protein: 25g
Sodium: 400mg
Substitutions for ingredients:
- Oisobakki can be substituted with other types of rice cakes.
- White fish can be substituted with any other type of fish.
- Asparagus can be substituted with other vegetables such as broccoli or green beans.
Variations:
- Add sliced onions or bell peppers for extra flavor.
- Use chicken or beef instead of fish.
- Make it spicy by adding red pepper flakes or sriracha sauce.
Tips and tricks:
- Rinse the oisobakki in cold water before cooking to remove any excess starch.
- Cook the fish in batches to avoid overcrowding the skillet.
- Don't overcook the asparagus to maintain its crunchiness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter for family-style dining.
Garnishes:
Garnish with sesame seeds or chopped green onions.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of kimchi or pickled vegetables.
Troubleshooting advice:
- If the oisobakki is too hard, soak it in warm water for a few minutes before cooking.
- If the fish is sticking to the skillet, add more oil or use a non-stick skillet.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Oisobakki is a type of Korean rice cake made from glutinous rice flour. It is commonly used in Korean cuisine for dishes such as tteokbokki.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of sesame and ginger.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Japanese