Simple Way to Prepare Thomas Keller Home-made Satsuma-age Fish Cakes

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, home-made satsuma-age fish cakes. It is one of my favorites. This time, I’m gonna 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 recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Home-made Satsuma-age Fish Cakes is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Get 400 grams White fish such as cod
2. Take 30 grams Lima beans (frozen ones are OK)
3. Make ready 30 grams Carrot
4. Make ready 20 grams Wood ear mushrooms (rehydrated and squeezed out of the excess water)
5. Get 2 tbsp Dried shrimps
6. Make ready 2 Dried shiitake mushrooms (rehydrated and chopped finely)
7. Make ready 16 grams Sugar
8. Prepare 7 grams Salt
9. Get 1 tsp each Soy sauce and juice from grated ginger
10. Take 16 grams Cornstarch
11. Make ready 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. Thank you very much for your time. I am sure 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. Thanks again for reading. Go on get cooking!