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Fishcakes (Satsuma Age)

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Put the raw cod fillets in a food processor or blender and whirl until smooth. Stir in the green onions, soy sauce, and cornflour.

Shape the mixture into golf ball-sized balls and flatten slightly.

Heat up about a half inch of oil to fry the fishcakes. Once the oil has reached around 350F, fry them for 3 minutes on one side, and 2 minutes on the other, until both sides are crisp and golden brown.

Drain the cakes on paper towels and serve with steamed rice and soy sauce with wasabi or minced garlic and ginger, along with a mushroom or cucumber salad.