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• Japanese kamaboko (fishcake)-inspired gefilte fish for passover

One of the Ashkenazi Jewish foods I've always been curious about is gefilte fish. Mostly because so many of my Jewish friends vehemently dislike the canned or jarred version they grew up eating. It certainly didn't seem all that appetizing, especially for a young child! <br /> <br />Whenever I think of gefilte fish, I think of the Japanese version of fish cakes that I grew up with: Kamaboko. Coincidentally, when you search for "gefilte fish" online, kamaboko also shows up as one of the few other similar fish cake dishes in the world (and vice versa). Kamaboko is a cured and processed seafood product or fish cake, of which there are countless types in Japanese cuisine. Red and white kamaboko is eaten on New Year's Day in Japan as one of the many lucky symbolic foods. It's also eaten as a snack by both children and adults in Japan. Similar to jarred gefilte fish, there are certainly very processed versions available. However, there are also kamaboko makers of exceptional quality in Japan. When I lived there, I'd sometimes stop at the local kamaboko shop on my walk home from work. There are many different flavors available, which are created by mixing in different seasonal vegetables. It's often served with a dollop of Japanese mayonnaise, and is a delicious and nutritious savory snack. <br /> <br />While I've heard great things about the Joan Nathan gefilte fish recipe, this year I thought I'd try combining Japanese and Jewish recipes to make a kamaboko-inspired gefilte fish. Instead of steaming the patties, I've chosen to pan fry them- this browns them nicely and gives them a nice crunch on the outside. I also chose to use potato starch instead of matzo meal as a binder, which is what gives kamaboko a slightly firmer and gummier texture. These fish patties are a great first course for your Seder meal or a wonderful afternoon snack. This recipe is also incredibly easy, especially if you have the fishmonger debone, skin and grind the fish for you!

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