Recipe: Perfect Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce

Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce. Be sure to toast the satsuma-age until they're nicely browned. Be sure to toast the satsuma-age until they're nicely browned. Tuna: Heat oil in skillet on stovetop.

Stir in parsley, remove from the heat. In a small bowl, mix wasabi powder and water to form a paste. In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. You can cook Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce

1. You need 4 small of Satsuma-age.
2. You need 2 tbsp of ☆Mayonnaise.
3. It's 4 cm of ☆Wasabi paste (tubed).
4. Prepare 1/2 tsp of ☆Soy sauce.
5. It's 2 tbsp of ☆ Finely chopped green onions or scallions.

Mix until a thick paste is formed. Spread mixture evenly over fish filets, then top with bread crumbs. Louisiana remoulade starts with a mayo base, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing with remoulade would be fried dill pickles.

Easy Satsuma-age Fried Fish Cakes Topped with a Wasabi, Scallion, and Mayonnaise Sauce instructions

1. Place the satsuma-age on a sheet of aluminum foil, then toast in the oven until nicely browned..
2. Once they cool off slightly, slice them into 5 mm sticks and put them in a serving dish..
3. Combine the ingredients and pour over the satsuma-age sticks. Then, they're ready to serve..

Those salty, sour crunchy chips are a perfect pairing in my book. Breaded deep fried white fish, cucumber, cream cheese top with salmon, avocado, bonito flakes, scallions, and ponzu sauce.. masago, and wasabi yuzu sauce. Stir fried noodle with cabbage, carrots, and onions.. I use a big piece of salmon (from Costco) so I actually quadruple the recipe. The last time I made these I froze cooked them all and then froze half of the cooked cakes.