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Asparagus Fishcake (Satsuma-age)

The tofu and egg white makes this recipe nice and light.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 15 min

Ingredients

Asparagus 5-6
White fish fillets 300g
Tofu 100g
Egg whites 2
Ginger 1 thumb
Salt as required
White soy sauce (or light soy sauce) as required
Green laver 1-2 tsp
Hard boiled eggs 2
Vegetable oil for frying as required
Toppings:
Spring onions as required
Salted lemon juice as required

Method

1
Thoroughly drain the tofu by weighing it down.
2
Put the white fish, tofu, egg white and grated ginger in a blender until smooth.
3
Adjust for seasoning with salt and soy sauce. Add boiled and roughly chopped asparagus and mix well.
4
Scoop a heap of the mix with a large spoon and press down a quarter of the boiled egg in the middle and fold round the mix by hand to completely cover it. You should be able to make 8.
5
Heat the vegetable oil 160C and deep fry Step 4 until golden brown. Transfer to kitchen paper, it's ready to serve.
6
You can garnish with chopped spring onions or salted lemon juice.

Tips & Note

●When you drop the fishcakes into the hot oil, do so from the nearest end and away.
●The fishcakes will continue cooking once removed from the oil, so don't overfry at Step 5.

Asparagus Fishcake (Satsuma-age)

The tofu and egg white makes this recipe nice and light.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 15 min

Ingredients

Asparagus 5-6
White fish fillets 300g
Tofu 100g
Egg whites 2
Ginger 1 thumb
Salt as required
White soy sauce (or light soy sauce) as required
Green laver 1-2 tsp
Hard boiled eggs 2
Vegetable oil for frying as required
Toppings:
Spring onions as required
Salted lemon juice as required
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Asparagus Fishcake (Satsuma-age)

Recipe ID :1778 Posted on 14 APR 2016
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Serves 4

Prep 15min
Cook 15min
views 7,398
printed 107

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The tofu and egg white makes this recipe nice and light.

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yhiranuma
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yhiranuma
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Ingredients

Print Ingredients Email Ingredients
5-6
300g
100g
2
1 thumb
as required
as required
1-2 tsp
2
as required
as required
as required

Method

Prep
15min
Cook
15min
1
Thoroughly drain the tofu by weighing it down.
2
Put the white fish, tofu, egg white and grated ginger in a blender until smooth.
3
Adjust for seasoning with salt and soy sauce. Add boiled and roughly chopped asparagus and mix well.
4
Scoop a heap of the mix with a large spoon and press down a quarter of the boiled egg in the middle and fold round the mix by hand to completely cover it. You should be able to make 8.
5
Heat the vegetable oil 160C and deep fry Step 4 until golden brown. Transfer to kitchen paper, it's ready to serve.
6
You can garnish with chopped spring onions or salted lemon juice.

Tips & Note

●When you drop the fishcakes into the hot oil, do so from the nearest end and away.
●The fishcakes will continue cooking once removed from the oil, so don't overfry at Step 5.

Category

Japan Deep Fried Hors D'Oeuvres Starters Asparagus Eggs Fish Green Vegetables Salad Vegetables Seafood Tofu Light Bites

Related asparagus beancurd tofu fish green laver fillet egg white hard boiled eggs light soy sauce white soy sauce
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