Satsuma-age (薩摩揚げ)
Japan
Traditional Japanese fish balls made from white fish paste, fried to a golden crust and served with soy sauce and fresh grated ginger. Served as an appetizer or side dish.
Ingredients
- 200 g white fish
- 1 g salt
- 1 tbsp potato starch
- 1 pcs ginger
- to taste soy sauce
- to taste vegetable oil
Steps
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Remove the skin and bones from the fish, finely chop, then mash it with a flat knife into a homogeneous paste.
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Transfer the fish paste to a bowl, add salt and mix thoroughly with a spatula until elastic.
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Stir in the potato starch, mix until uniform, divide the mixture into 8 portions and shape small oval patties about 8 mm thick.
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Heat vegetable oil in a deep pan to 160 °C and fry the patties for about 4 minutes until golden‑brown, then remove and let excess oil drain.
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Peel the ginger, grate it finely and serve the fish balls with a small amount of soy sauce and grated ginger.