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Long Fish Cake Chili Oil Crunch

Crispy golden long fish cake tossed in aromatic chili oil with garlic and sesame, delivering a perfect balance of spicy, savory, and umami flavors, quick and easy to make at home.

Crispy golden long fish cake tossed in aromatic chili oil with garlic and sesame, delivering a perfect balance of spicy, savory, and umami flavors, quick and easy to make at home. Servings: 2 - 3 Portions Ingredients 2 long fish cakes (sliced bite-size) 3 tbsp cooking oil (for frying) For the Chili Oil Sauce 2 tbsp chili oil 2 cloves garlic (finely chopped) 1 tsp soy sauce 1/2 tsp sugar 1/2 tsp sesame oil 1 tbsp fried garlic (optional, for extra crunch) 1 tsp sesame seeds 1 stalk green onion (sliced) Instructions Prepare the Fish Cake Slice the fish cake into bite-sized pieces. Fry Until Crispy Heat oil in a pan over medium heat. Fry the fish cake pieces until golden and slightly crispy on the outside (about 3–5 minutes). Remove and set aside. Make the Chili Oil Sauce In a clean pan, heat a small amount of oil (about 1 tsp). Add chopped garlic and sauté until fragrant (don’t burn it). Mix the Sauce Lower the heat, then add chili oil, soy sauce, sugar, and sesame oil. Stir well. Combine Everything Add the fried fish cake into the sauce. Toss until evenly coated. Add Crunch & Garnish Turn off heat, then add fried garlic, sesame seeds, and green onion. Mix lightly. Serve Immediately Best served hot as a snack or with rice.

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