Step-by-Step Guide to Prepare Favorite Home-made Satsuma-age Fish Cakes

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, home-made satsuma-age fish cakes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Home-made Satsuma-age Fish Cakes is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Home-made Satsuma-age Fish Cakes is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Home-made Satsuma-age Fish Cakes:

1. Get 400 grams White fish such as cod
2. Prepare 30 grams Lima beans (frozen ones are OK)
3. Take 30 grams Carrot
4. Take 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
5. Take 2 tbsp Dried shrimps
6. Get 2 Dried shiitake mushrooms (rehydrated and chopped finely)
7. Take 16 grams Sugar
8. Get 7 grams Salt
9. Prepare 1 tsp each Soy sauce and juice from grated ginger
10. Prepare 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 with this special 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 more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!