Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fish cake with cabbage wrapper and satay sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Fish cake with Cabbage wrapper and Satay sauce is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Fish cake with Cabbage wrapper and Satay sauce is something which I’ve loved my entire life.
Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. I prefer Asian style cabbage with more delicate leaves. These are the cabbage heads that look more squat and flat than the more common round ones.
To begin with this particular recipe, we have to prepare a few components. You can have fish cake with cabbage wrapper and satay sauce using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Fish cake with Cabbage wrapper and Satay sauce:
- Get 500 gr white fish fillet (i am using the Basa fish fillet)
- Get 2 tbsp tapioca starch
- Take 2 eggs
- Get 1 tbsp minced garlic
- Prepare 1 tbsp red curry paste
- Prepare 1 stalk spring onion
- Take 1 stalk coriander with the root
- Make ready 1/4 cabbage
- Take 2 tbsp peanut butter
- Get 250 ml water
- Make ready 2 tbsp sweet soy sauce
- Take 1 tsp tamarind paste
- Make ready 1/4 cup brown onion (finely chopped)
- Make ready 1/4 cup crushed peanut
Serve the fish cakes with the cabbage salad and extra sweet chili sauce if desired. Uncooked fish cakes suitable to freeze. Seasoned with oyster sauce, sweet chili sauce, and cilantro, these fish cakes are an easy and tasty way to serve fish. These Thai-inspired summer salad rolls are filled with cabbage, carrots and grilled shrimp and served.
Instructions to make Fish cake with Cabbage wrapper and Satay sauce:
- Blend diced fish, eggs, garlic, and red curry paste until smooth, add tapioca starch, spring onion, coriander, chicken powder and salt to taste
- Shape to 1cm thick round flat cake with hand. Smear some oil to your hand before you grab the fish cake mixture.
- 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.
- Blanch the cabbage leaf, don't forget to remove the stalk or you will find it difficult to roll them later.
- 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.
- Tear fish cake into pieces, wrap it with the blanched cabbage leaf and dip it into peanut sauce. Yummy!
Recipe: Fish Tacos with Quick Cabbage Slaw. I always imagined fish tacos would be a fussy, messy affair, perhaps involving deep-frying or the necessity of a grill — certainly nothing I could just decide to make on a whim and pull together on a weeknight. You have to try these delicious Thai Fish Cakes with Vegetable Ribbons! For fast-food that's deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot. Each one is a mouthful of Thai classic flavours - heaps of fresh coriander (cilantro), red chillies, lemongrass and a.
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