Mackerel balls with tofu and miso

title="Mackerel balls with tofu and miso"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Mackerel-balls-with-tofu-and-miso.jpg" srcset="https://img.taste.com.au/bpbyMxk-/w720-h480-cfill-q80/taste/2016/11/mackerel-balls-with-tofu-and-miso-26048-1.jpeg 720w, https://img.taste.com.au/maW7odsU/w643-h428-cfill-q90/taste/2016/11/mackerel-balls-with-tofu-and-miso-26048-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Mackerel balls with tofu and miso"
/>

• 0:40 Prep


• 0:20 Cook


• Makes 30


• Advanced

These tasty little Japanese fishcakes are a perfect light meal, snack or starter dish.

Featured in
Starters recipes, Asian recipes

Ingredients

• 4 x 250g mackerel, filleted, pin-boned


• 300g firm tofu


• 1 egg, beaten


• 2 tablespoons red miso paste or white miso paste


• 2 tablespoons cooking sake


• 4cm-piece ginger, finely chopped


• 1 onion, finely chopped


• 1 (140g) carrot, finely diced


• 1/3 daikon radish (Japanese white radish), finely grated


• 1/4 cup (60ml) soy sauce


• 1 tablespoon lemon juice


• 2 green onions, finely chopped, plus extra to serve


• Vegetable oil, for deep-frying

Method

• 
  
  
  Step 1
  
  
  
  
  Using a small spoon, scoop mackerel flesh from skin, then chop to a fine mince. Wrap tofu in paper towel, place on a plate and weight with a second plate for 10 minutes. Using a fork, mash tofu in a bowl. Combine with mackerel.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine: egg, miso, sake in a bowl and season with salt and pepper. Add miso mixture, ginger, onion and carrot to tofu mixture and combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Squeeze excess moisture from grated daikon. Shape into small balls and set aside. Combine soy sauce, lemon juice and green onions in dipping bowls.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add enough oil to wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Using your hands, form tablespoonfuls of mackerel mixture into balls. Deep-fry 4-5 balls at a time until golden. Drain on paper towel. Serve scattered with green onion, with daikon and bowls of dipping sauce.
  
  
  

• Author: Akiko Ganivet


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au