How to cook Japanese Fish Cake Tempura
- 1/2 pound fresh halibut (flounder, scrod, or haddock) fillets, skinned
- 1 tablespoon sake
- 1/2 cup sugar
- 1 cup water
- 1 cup cornstarch
- 1 large egg
- 1 tablespoon salt
- 1 (2-inch) piece gobo root (burdock), if available
- 1/2 medium carrot, shredded
- 1 green onion, minced about
- 4 cups peanut oil or vegetable oil
- Cut fish into 1-inch pieces. In a blender or food processor fitted with a steel blade, grind fish to a paste. Add sake, sugar, water, cornstarch, egg and salt. Process until smooth.
- If used, scrape, rinse and shred gobo. Swish in a small bowl of water with 1 tablespoon vinegar. Drain; add to fish paste with carrot and green onion. Blend 5 seconds. Scrape paste into a medium-size bowl. Cover and refrigerate 30 minutes.
- In a wok or shallow heavy saucepan, heat oil to 350°F (180°C). Spread 1/3 cup paste on a 2 1/2-inch wide wooden rice paddle or spatula; smooth paste with a knife to fit shape of paddle.
- Fish cake should be 3/4 inch thick. Hold paddle to edge of hot oil. Using a knife, scrape fish cake off paddle upside down into hot oil.
- Form 2 or 3 more fish cakes. Fry slowly 15 to 18 minutes or until puffy and golden brown. Drain on paper towels.
- Fish cakes deflate slightly upon cooling. Do not fry too fast or they brown too quickly, remaining uncooked in the center.
- Cook remaining fish paste. Serve warm or cold.
This recipe for Japanese Fish Cake Tempura serves/makes: 7 each
The Japanese Fish Cake Tempura (Satsuma-age) recipe is adopted from The Japanese Cooking for the American Table.
Main Ingredient: Halibut
Preparation Method: Deep Fried
(more Deep Fried