Japanese Fried Fish Cakes (Satsuma Age): Authentic Recipe for Crispy, Flavorful Delights
Learn how to make authentic Japanese Fried Fish Cakes (Satsuma Age) at home! This easy recipe combines white fish fillets with finely chopped vegetables, seasoned with traditional Japanese flavors. Perfect as an appetizer, side dish, or addition to stews like Oden. Crispy on the outside and tender on the inside, these fish cakes are a must-try for Japanese cuisine lovers.
Ingredients
- 300 g white fish fillets like cod or ocean perch
- 2 tsp sake for that authentic Japanese flavor
- 1 tsp ginger juice freshly grated is best
- 1 tsp salt
- 1.5 tsp sugar
- 1 egg to bind everything together
- Oil for frying vegetable or canola oil works great
For the veggie mix (optional but recommended):
- 10 g carrots julienned into tiny sticks
- 10 g snow peas finely chopped
- 10 g burdock root if you can find it, it adds a lovely earthy flavor
- 10 g black fungus rehydrated and finely chopped
- 1 tbsp cornstarch to help the veggies stick to the fish paste
Instructions
- Prep the Fish: Start by cutting your fish fillets into small pieces. This makes it easier to blend them into a smooth paste. Toss the fish into a food processor along with the sake, ginger juice, salt, and sugar. Blend until you get a sticky, smooth paste.
- Add the Egg: Crack an egg into the fish paste and blend again. This helps bind everything together and gives the fish cakes that signature bouncy texture.
- Mix in the Veggies: In a separate bowl, toss your chopped veggies with cornstarch. This step ensures the vegetables stick to the fish paste. Then, add the fish paste to the bowl and mix everything thoroughly.
- Shape and Fry: Heat your oil to 170°C (335°F). Wet your hands (to prevent sticking) and shape the mixture into small oval patties. Gently drop them into the hot oil and fry for 2-2.5 minutes on each side until golden brown.
- Drain and Serve: Once fried, let the fish cakes drain on a wire rack or paper towels to remove excess oil. Serve them hot with a squeeze of lemon or a dipping sauce made from soy sauce and grated ginger.
Notes
- Use white fish fillets like cod, tilapia, or ocean perch for a mild flavor.
- Adjust vegetables based on availability—carrots, snow peas, burdock, or shiitake mushrooms work well.
- Freeze leftovers for up to 1 month and reheat by grilling or pan-frying.