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Tian bu la

Fried fish cakes and daikon

Tian bu la takes its name from the Japanese word tempura, but in Taiwan it means fried fish-paste cakes, simmered in a light broth with chunks of daikon and drenched in a thick, sweet and gently spicy red sauce. Stalls in Ximending and at Ningxia night market ladle it into paper bowls with toothpicks for spearing, and it is a cheap, warming snack on a rainy Taipei evening. This version makes the fish cakes from scratch. Contains fish, egg and soy. Chef's tip: squeeze the fish paste through your fist and scrape it off with a wet spoon; wet hands and tools stop it sticking and give smooth cakes.

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