Easy Recipe: Perfect Fish cake with Cabbage wrapper and Satay sauce

Fish cake with Cabbage wrapper and Satay sauce. Great recipe for Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Fish Tacos (beer battered cod w/ mango salsa, chipotle mayo, red cabbage, cilantro).

Fish cake with Cabbage wrapper and Satay sauce See great recipes for Chicken Satay (Sate Ayam) with Peanut Sauce too!. Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. This Delicious Fish cake with Cabbage wrapper and Satay sauce using 14 easy ingredients and 6 simple steps. This is guide how cook it.

Ingredients of Fish cake with Cabbage wrapper and Satay sauce

  1. It’s 500 gr of white fish fillet (i am using the Basa fish fillet).
  2. Prepare 2 tbsp of tapioca starch.
  3. It’s 2 of eggs.
  4. It’s 1 tbsp of minced garlic.
  5. Prepare 1 tbsp of red curry paste.
  6. You need 1 stalk of spring onion.
  7. You need 1 stalk of coriander with the root.
  8. Prepare 1/4 of cabbage.
  9. Prepare 2 tbsp of peanut butter.
  10. You need 250 ml of water.
  11. You need 2 tbsp of sweet soy sauce.
  12. It’s 1 tsp of tamarind paste.
  13. You need 1/4 cup of brown onion (finely chopped).
  14. Prepare 1/4 cup of crushed peanut.

Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Heat a medium pan over a medium heat, then add the oil. But I usually cook it on the stove for convenience.

Fish cake with Cabbage wrapper and Satay sauce instructions

  1. Blend diced fish, eggs, garlic, and red curry paste until smooth, add tapioca starch, spring onion, coriander, chicken powder and salt to taste.
  2. Shape to 1cm thick round flat cake with hand. Smear some oil to your hand before you grab the fish cake mixture..
  3. Heat a nonstick pan, pour little oil, cook the fish cake on medium heat until brown. It normally takes about 15 minutes to cook or the fish cake becomes puffy when it is cooked..
  4. Blanch the cabbage leaf, don't forget to remove the stalk or you will find it difficult to roll them later..
  5. In the hot saucepan, add oil, and then sautee the onions until brown. Add peanut butter, water, tamarind paste then turn to low heat to thicken the sauce. Add in crushed peanut, sweet soy sauce and salt to taste, set aside..
  6. Tear fish cake into pieces, wrap it with the blanched cabbage leaf and dip it into peanut sauce. Yummy!.

For a really authentic Thai experience, cook the Chicken Satay over charcoal like it's done in Thailand! Thai Chicken Satay is a popular starter on Thai restaurants menus along with Thai Fish Cakes. But it's also ideal served as a. Singha II Thai Bistro Menu Home. TOM YUM* Spicy and sour soup with tomato, onions, mushrooms, lemon grass, galangal, lime leaf and cilantro.