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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, home-made satsuma-age fish cakes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Home-made Satsuma-age Fish Cakes is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Home-made Satsuma-age Fish Cakes is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook home-made satsuma-age fish cakes using 11 ingredients and 8 steps. Here is how you can achieve it.

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