Japanese Fried Fish Cakes (Satsuma Age)

Method11 steps

1. 1

   Step 1: Cut all 300 g boneless, skinless white fish into small pieces for the food processor.

   Uses 300 g boneless, skinless white fish fillet

2. 2

   Step 2: Put all the chopped fish from step 1 into a food processor with 2 tsp sake, 1 tsp ginger juice, 1 tsp salt and 1½ tsp sugar. Process until it forms a paste.

   Uses complete chopped white-fish stock · 2 tsp sake · 1 tsp juice squeezed from grated ginger · 1 tsp salt · 1½ tsp sugar

3. 3

   Step 3: Add the whole egg (1) to the seasoned fish paste from step 2 and blend until well combined.

   Uses complete seasoned fish paste · 1 egg

   
4. 4

   Step 4: In a large bowl mix all 10 g carrot, 10 g snow peas, 10 g burdock and 10 g rehydrated black fungus with the 1 tbsp corn starch, coating the finely cut vegetables evenly.

   Uses 10 g carrot, in very fine 1 cm sticks · 10 g snow peas, finely julienned crosswise · 10 g burdock, in very fine 1 cm sticks · 10 g rehydrated black fungus, finely chopped · 1 tbsp corn starch

5. 5

   Step 5: Mix all the egg-enriched fish paste from step 3 into all the starch-coated vegetables from step 4. Divide the complete mixture into ten equal portions.

   Uses complete egg-enriched fish paste · complete starch-coated vegetable mixture

6. 6

   Step 6: Heat enough oil for deep-frying in a deep frying pan or skillet to 170°C.

   Uses Oil for deep-frying, as needed

7. 7

   Step 7: Wet your hands with a little water. Take one of the ten portions from step 5, form a ball and flatten it into an oval fish cake. Carefully place this first cake in the heated oil from step 6.

   Uses A little water for wetting hands while shaping the fish cakes · One-tenth of the prepared fish-cake mixture · Hot oil for the first cake

8. 8

   Step 8: Fry the first cake from step 7 for about 2–2½ minutes until its underside is golden brown.

   Fry the first side of the fish cake · 3 minUses first fish cake in heated oil

9. 9

   Step 9: Turn the cake from step 8 and fry for a further 2–2½ minutes until both sides are golden and the center is fully cooked, reaching 71°C. Lift it out and drain on a rack or kitchen paper.

   Fry the second side of the fish cake · 3 minUses first fish cake in its frying oil after browning the underside

10. 10

    Step 10: Shape and fry the remaining nine portions from step 5 as in steps 7–9, rewetting your hands as needed. Cook several at a time only if they fit without overcrowding; keep the oil near 170°C. Each batch needs about 2–2½ minutes per side and fully cooked 71°C centers. Drain all the cakes and combine them with the first drained cake from step 9.

    Uses Remaining nine-tenths of the prepared fish-cake mixture · The same heated frying oil, maintained near 170°C · A little water for wetting hands while shaping the fish cakes · first fully cooked drained fish cake

11. 11

    Step 11: Serve the ten cooked fish cakes from step 10 hot, with the optional lemon wedges.

    Uses complete batch of ten drained cooked fish cakes · Lemon wedges to serve, optional, as needed