Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, home-made satsuma-age fish cakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Home-made Satsuma-age Fish Cakes is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Home-made Satsuma-age Fish Cakes is something which I’ve loved my entire life. They’re nice and they look wonderful.
Great recipe for Home-made Satsuma-age Fish Cakes. These satsuma-age fish cakes are based on a recipe from a famous website called 'Snacks for Men'. They are delicious, I love this website because I can see a lot of great recipes. I doubled the quantity to make more.
To get started with this recipe, we must prepare a few components. You can have 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:
- Take 400 grams White fish such as cod
- Prepare 30 grams Lima beans (frozen ones are OK)
- Make ready 30 grams Carrot
- Take 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
- Take 2 tbsp Dried shrimps
- Make ready 2 Dried shiitake mushrooms (rehydrated and chopped finely)
- Prepare 16 grams Sugar
- Make ready 7 grams Salt
- Get 1 tsp each Soy sauce and juice from grated ginger
- Get 16 grams Cornstarch
- Prepare 2 tsp of water and sake Water to dissolve the cornstarch
Home-made Satsuma-age Fish Cakes White fish such as cod • Lima beans (frozen ones are OK) • Carrot • Wood ear mushrooms (rehydrated and squeezed out of the excess water) • Dried shrimps • Dried shiitake mushrooms (rehydrated and chopped finely) • Sugar • Salt For the satsuma age (fish cakes). Preparing the hirame (fluke, from Half Moon Bay) for another kind of satsuma age. Now, the homemade satsuma age, which will be served in the udon course, as well as a la carte tonight, is what sparked my interest most. I am a fish cake freak.
Steps to make Home-made Satsuma-age Fish Cakes:
- These are the ingredients. You can see one filet of fish in the photo, but I actually used 2 filets of fish (400 g).
- 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.
- Transfer the fish into a mortar (with pestle) bowl.
- 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.
- 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.
- 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.
- 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.
- 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.
- Ready to serve and ENJOY!
Now, the homemade satsuma age, which will be served in the udon course, as well as a la carte tonight, is what sparked my interest most. I am a fish cake freak. In a mixing bowl, beat butter until light. Add sugar and beat until the mixture is light and fluffy. Add eggs and zest of lemon and satsumas.
So that’s going to wrap this up for this special food home-made satsuma-age fish cakes recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at 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!
