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Crispy Satsuma Age Recipe: A Delicious Japanese Fish Cake

Satsuma Age

A delightful Japanese fish cake that's easy to make and perfect for sharing. Crispy on the outside and tender on the inside, these patties are sure to impress!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Satsuma Age
  • 300 g white fish fillet such as cod or haddock
  • 100 g shrimp peeled and deveined
  • 1/4 cup potato starch
  • 1/4 cup green onions finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp salt
  • Oil for frying Choose a neutral oil like vegetable or canola.

Equipment

  • Food Processor
  • Mixing Bowl
  • Deep Frying Pan

Method
 

  1. Step 1: In a food processor, combine the white fish fillet and shrimp. Blend until you get a smooth paste.
  2. Step 2: Transfer the fish and shrimp mixture to a mixing bowl. Add the potato starch, green onions, grated ginger, soy sauce, and salt. Mix everything well until thoroughly combined.
  3. Step 3: Heat oil in a deep frying pan over medium heat. You want it hot enough for frying but not smoking.
  4. Step 4: Using wet hands, shape the mixture into small oval or round patties.
  5. Step 5: Carefully place the patties into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and cooked through, about 3-4 minutes on each side.
  6. Step 6: Remove the patties from the oil and drain them on paper towels.
  7. Step 7: Serve hot, perhaps with a delightful dipping sauce on the side if you like!

Notes

You can prepare the mixture a few hours ahead and keep it in the fridge until you're ready to fry. Store leftovers in an airtight container for about 2-3 days in the fridge or freeze for up to a month.