[Sca-cooks] plea for help-- Soup for the Qan

[ranvaig at columbus.rr.com]

>
>
>The directions say: [To the] ingredients [other than the carp] add 
>salt. Add to the fish and work meat. Roll into cakes like crossbow 
>bullets. Fry in vegetable oil.
>
>Ok, that all seems pretty simple, mostly.
>
>I grated the ginger and the orange peel, put it in a food processor, 
>then added coarsely chopped onions and processed. I then cubed the 
>fish in half inch cubes, and processed, adding the salt/pepper as it 
>went.

Could the food processor be cutting the meat up too much?  Perhaps 
try pounding a small amount in a mortar to see if it will hold 
together.  I made some japanese fish sausages that were somewhat like 
this, but they were steamed, not fried.

Ranvaig