Fish cake with Cabbage wrapper and Satay sauce
Fish cake with Cabbage wrapper and Satay sauce

Hey everyone, hope you are 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. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Stir fried with homemade satay sauce.

Fish cake with Cabbage wrapper and Satay sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Fish cake with Cabbage wrapper and Satay sauce is something that I have loved my entire life.

To get started 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 cook that.

The ingredients needed to make Fish cake with Cabbage wrapper and Satay sauce:
  1. Get white fish fillet (i am using the Basa fish fillet)
  2. Get tapioca starch
  3. Make ready eggs
  4. Make ready minced garlic
  5. Make ready red curry paste
  6. Get spring onion
  7. Take coriander with the root
  8. Prepare cabbage
  9. Make ready peanut butter
  10. Make ready water
  11. Take sweet soy sauce
  12. Prepare tamarind paste
  13. Make ready brown onion (finely chopped)
  14. Make ready crushed peanut

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Drain on paper towels and serve with the Cucumber Dipping Sauce and, if desired, some Thai Sweet Chili Sauce. Carefully place each cabbage roll, seam-side down, snugly together over the sauce. There should be enough sauce to rise halfway up the sides of the rolls.

Instructions to make Fish cake with Cabbage wrapper and Satay sauce:
  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!

Have the cod steamed at the market to save time. If you can't find panko, course Japanese breadcrumbs, substitute fresh breadcrumbs. Garnish with flat-leaf parsley sprigs and serve with dijon tartar sauce. Or, you know, with nothing but ketchup. Fish cakes are my favourite way to make use of leftover mashed potatoes post holiday meal.

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