Japanese Cooking for the American Table/Susan Fuller Slack 1996

Fish Cake Tempura (Satsuma-age)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
7 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 lb fresh fish fillets, skinned (halibut, flounder, scrod, haddock) 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-size carrot, shredded
1 green onion, minced about 4 cups peanut oil or vegetable oil



1 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.
2 In a wok or shallow heavy saucepan, heat oil to 350 F (175C). 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.

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