Recipe of Perfect Fish cake with Cabbage wrapper and Satay sauce

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, fish cake with cabbage wrapper and satay sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Fish cake with Cabbage wrapper and Satay sauce is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Fish cake with Cabbage wrapper and Satay sauce is something which I have loved my whole life. They are fine and they look fantastic.

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. To make the satay sauce, bring the coconut milk to a simmer in a saucepan. Whisk in the curry paste, peanut butter, stock and sugar. Squeeze over lime juice, sprinkle with sea salt and serve with the fish cakes and satay sauce.

To begin with this recipe, we must prepare a few components. You can cook 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:

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

The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. As they cook, transfer to a warm plate and keep warm. Serve with the dipping sauce, garnished with the remaining coriander. Two Japanese fish cakes (Kamaboko), seven beautiful designs!

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!

Serve with the dipping sauce, garnished with the remaining coriander. Two Japanese fish cakes (Kamaboko), seven beautiful designs! Make ordinary fish cake into decorative designs on this Oshogatu (Japanese New Year)! Kamaboko is usually sliced and served chilled or unheated, sometimes with some type of dipping sauces. The chicken satay again was tasteless, although drenched in peanut sauce they were ok.

So that’s going to wrap it up for this exceptional food fish cake with cabbage wrapper and satay sauce recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!