You like fish cake, if you buy it made not as good.

Fish Cake Tempura (Satsuma-age)

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

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 (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.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/