Simple Way to Prepare Quick Home-made Satsuma-age Fish Cakes

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, home-made satsuma-age fish cakes. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Home-made Satsuma-age Fish Cakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. 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. Take 400 grams White fish such as cod
2. Prepare 30 grams Lima beans (frozen ones are OK)
3. Get 30 grams Carrot
4. Prepare 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
5. Make ready 2 tbsp Dried shrimps
6. Make ready 2 Dried shiitake mushrooms (rehydrated and chopped finely)
7. Prepare 16 grams Sugar
8. Make ready 7 grams Salt
9. Get 1 tsp each Soy sauce and juice from grated ginger
10. Make ready 16 grams Cornstarch
11. Prepare 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 is going to wrap it up for this special food home-made satsuma-age fish cakes recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!