Recipes: Satsuma-age

Ingredients:

• 200 grams of white fish meat
• 1 gram (1/6 tsp) salt
• 1 tablespoon potato starch
• 1 vertebra ginger (about 2-3 cm)
• Soy sauce
• Vegetable oil for frying

How to cook:

1. Discard the skin and bones of fish. Finely chopping meat fish. Lay the knife on top of the fish meat cencangan and press with your palms to smooth the fish. Then lift the knife and chopping meat fish again until paste-like texture.
2. Place the fish meat that has been mashed in a bowl, add the salt. Mix well using a spatula to bounce.
3. Add potato starch and stir well. Divide into 8 parts, each part forms a flat oval shaped approximately 8 millimeters thick.
4. Heat the vegetable oil in a frying pan or skillet large enough with a temperature of 160 º C. Fried pieces of fish meat about 4 minutes until golden brown. Lift the drain.
5. Peel the ginger and then shredded. Serve satsuma-age with a little soy sauce and grated ginger.