Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, fish cake with cabbage wrapper and satay sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Thai Fish Cakes - This popular Thai restaurant favourite is so easy to make at home! Very simple Thai Street Food recipe, quick and easy to make! But THAI Fish Cakes are FABULOUS!
Fish cake with Cabbage wrapper and Satay sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Fish cake with Cabbage wrapper and Satay sauce is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this 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 it.
The ingredients needed to make Fish cake with Cabbage wrapper and Satay sauce:
- Prepare 500 gr white fish fillet (i am using the Basa fish fillet)
- Take 2 tbsp tapioca starch
- Make ready 2 eggs
- Prepare 1 tbsp minced garlic
- Take 1 tbsp red curry paste
- Prepare 1 stalk spring onion
- Get 1 stalk coriander with the root
- Get 1/4 cabbage
- Prepare 2 tbsp peanut butter
- Take 250 ml water
- Take 2 tbsp sweet soy sauce
- Prepare 1 tsp tamarind paste
- Take 1/4 cup brown onion (finely chopped)
- Take 1/4 cup crushed peanut
This high-protein appetizer is marinaded and then baked for the most deliciously flavored tofu experience. It's then skewered and grilled, ideally over charcoal. Satay is served with peanut sauce on the side, along with ketupat, a compressed rice cake. This recipe was inspired by Chef John's Fresh Salmon Cakes.
Steps 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!
Satay is served with peanut sauce on the side, along with ketupat, a compressed rice cake. This recipe was inspired by Chef John's Fresh Salmon Cakes. With a bit of an Asian twist, these salmon patties are great as a burger or just with some sriracha sauce on top for a low-carb option! I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night.
So that’s going to wrap this up with this special food fish cake with cabbage wrapper and satay sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
