Savory Handmade Fish Cake Balls
Savory Handmade Fish Cake Balls
Creative Fish Cake Balls Recipe Using Leftover Sashimi
Transform your leftover sashimi into delicious, homemade fish cake balls! These bite-sized treats are perfect for kids’ snacks, and adding a touch of chili pepper makes them an excellent beer accompaniment for adults. Packed with fresh vegetables, these fish cake balls offer a delightful combination of flavor, texture, and health benefits. Get ready to impress with this unique and easy-to-make recipe!
Fish Cake Ball Ingredients- Leftover sashimi 400g (thawed)
- Frozen squid 100g (thawed)
- Fresh shiitake mushrooms 100g
- 1 red bell pepper
- Fresh broccoli 100g
- 2 egg whites
- 5 Tbsp cornstarch
- 1/2 tsp salt
- 1 Tbsp cooking wine or sake (or ginger wine)
- A pinch of black pepper
- Vegetable oil for frying or pan-frying, as needed
Cooking Instructions
Step 1
First, prepare all the vegetable ingredients. Briefly blanch the broccoli in boiling water for about 1 minute, then rinse under cold water, squeeze out excess moisture, and finely mince it. Slice the shiitake mushrooms thinly, then finely julienne and mince them. Remove the seeds and inner membranes from the red bell pepper and finely mince it. If using frozen squid, thaw it, peel off the skin, tenderize it by gently pounding with the back of a knife, and then finely mince it. For the leftover sashimi, ensure it’s not fully thawed; while still firm, slice it thinly, julienne, and then finely mince. Mincing all ingredients to a similar size will contribute to a better texture in the fish cake balls.
Step 2
In a large bowl, combine the minced sashimi, squid, shiitake mushrooms, bell pepper, and broccoli. Add the 2 egg whites, 5 tablespoons of cornstarch, 1/2 teaspoon of salt, 1 tablespoon of cooking wine (or sake), and a pinch of black pepper. Knead the mixture thoroughly with your hands until it becomes a cohesive and slightly sticky dough. If the dough feels too wet, you can add a little more cornstarch. Take portions of the dough and roll them into small, round balls, about the size of marbles or slightly larger. Aim for uniform sizes for even cooking.
Step 3
You can cook the fish cake balls in two ways: 1) Frying: Heat a generous amount of oil in a pan over medium heat. Carefully add the fish cake balls and fry, turning them occasionally, until they are golden brown and cooked through. 2) Pan-Frying: Lightly oil a pan and cook the balls over medium-low heat. Roll them gently to ensure they are browned and cooked evenly on all sides. Once cooked, transfer the fish cake balls to a plate lined with paper towels to absorb any excess oil. Serve them warm for the best flavor and texture.
