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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, home-made satsuma-age fish cakes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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

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

The ingredients needed to make Home-made Satsuma-age Fish Cakes:
  1. Take 400 grams White fish such as cod
  2. Get 30 grams Lima beans (frozen ones are OK)
  3. Get 30 grams Carrot
  4. Get 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
  5. Get 2 tbsp Dried shrimps
  6. Get 2 Dried shiitake mushrooms (rehydrated and chopped finely)
  7. Get 16 grams Sugar
  8. Prepare 7 grams Salt
  9. Make ready 1 tsp each Soy sauce and juice from grated ginger
  10. Get 16 grams Cornstarch
  11. Prepare 2 tsp of water and sake Water to dissolve the cornstarch
Steps 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 is going to wrap this up for this exceptional food home-made satsuma-age fish cakes recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!