Home-made Satsuma-age Fish Cakes
Home-made Satsuma-age Fish Cakes

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, home-made satsuma-age fish cakes. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Home-made Satsuma-age Fish Cakes is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Home-made Satsuma-age Fish Cakes is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook home-made satsuma-age fish cakes using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Home-made Satsuma-age Fish Cakes:
  1. Make ready 400 grams White fish such as cod
  2. Prepare 30 grams Lima beans (frozen ones are OK)
  3. Make ready 30 grams Carrot
  4. Get 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
  5. Make ready 2 tbsp Dried shrimps
  6. Get 2 Dried shiitake mushrooms (rehydrated and chopped finely)
  7. Make ready 16 grams Sugar
  8. Make ready 7 grams Salt
  9. Get 1 tsp each Soy sauce and juice from grated ginger
  10. Take 16 grams Cornstarch
  11. Get 2 tsp of water and sake Water to dissolve the cornstarch
Instructions to make Home-made Satsuma-age Fish Cakes:
  1. These are the ingredients. You can see one filet of fish in the photo, but I actually used 2 filets of fish (400 g).
  2. I used 2 kinds of fish and you can see the difference of the colour in this photo. Blitz the fish in a food processor.
  3. Transfer the fish into a mortar (with pestle) bowl.
  4. My mortar and pestle is small, so I ground the fish until smooth in 4 batches. This is a tiring job, but you will have plump fish cakes by doing this process.
  5. Add the sugar and salt and grind the mixture further. Add the cornstarch dissolved in water and sake, and stir in the wood ear mushrooms and carrot.
  6. Add the soy sauce and juice from the grated ginger, and shape the mixture into balls. Personally, I believe the wood ear mushrooms and lima beans are essential.
  7. Deep-fry the fishballs in the oil heated to 100-140˚C for 4-5 minutes. If you use fresh oil, you will have pale-browned fishballs. If the oil has been used many times before, they will be dark-colored.
  8. It is done. Note: In the photo at Step 5, you can see a naruto sitting next to the fish cakes. I tried to make it for fun.

So that’s going to wrap this up with this special food home-made satsuma-age fish cakes recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!