Satsuma-age: Japanese-style Fish Cake

Ingredients

• 500g (1.1 lb) white fish fillets, deboned and skinned 500g (1.1 lb) white fish fillets, deboned and skinned
• 1 small carrot, finely grated 1 small carrot, finely grated
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 egg, beaten 1 egg, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the white fish fillets, grated carrot, chopped green onions, grated ginger, soy sauce, mirin, cornstarch, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Using your hands, shape the mixture into small patties or balls, about 2-3 inches in diameter.
3. 3.
   Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the fish cakes.
4. 4.
   Carefully place the fish cakes into the hot oil, frying them in batches to avoid overcrowding the pan. Cook for about 3-4 minutes on each side, or until they turn golden brown and crispy.
5. 5.
   Once cooked, remove the fish cakes from the oil and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Satsuma-age hot as an appetizer or snack. They can be enjoyed on their own or with a dipping sauce of your choice, such as soy sauce or ponzu.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. You can use cod, haddock, or any other firm white fish of your choice.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to evenly distribute its aromatic essence throughout the fish cakes.

Tips & Tricks

• For an extra kick of flavor, add a pinch of red pepper flakes or a dash of sesame oil to the fish cake mixture.
• To achieve a crispier texture, refrigerate the shaped fish cakes for 30 minutes before frying.
• If you prefer a lighter version, you can also bake the fish cakes in a preheated oven at 200°C (400°F) for about 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Satsuma-age fish cakes hot as an appetizer or snack. They can be enjoyed on their own or with a side of soy sauce or ponzu for dipping. Garnish with a sprinkle of chopped green onions or sesame seeds for an added touch of freshness.

Presentation advice

Arrange the golden-brown fish cakes on a platter, garnished with fresh herbs and a wedge of lemon for a pop of color. Serve them alongside a small dish of dipping sauce and provide toothpicks or small forks for easy enjoyment.