Simple Way to Prepare Ultimate Fish cake with Cabbage wrapper and Satay sauce

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, fish cake with cabbage wrapper and satay sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Fish cake with Cabbage wrapper and Satay sauce is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Fish cake with Cabbage wrapper and Satay sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Take 500 gr white fish fillet (i am using the Basa fish fillet)
2. Prepare 2 tbsp tapioca starch
3. Take 2 eggs
4. Prepare 1 tbsp minced garlic
5. Make ready 1 tbsp red curry paste
6. Prepare 1 stalk spring onion
7. Get 1 stalk coriander with the root
8. Get 1/4 cabbage
9. Prepare 2 tbsp peanut butter
10. Get 250 ml water
11. Get 2 tbsp sweet soy sauce
12. Take 1 tsp tamarind paste
13. Get 1/4 cup brown onion (finely chopped)
14. Take 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 is going to wrap it up for this special food fish cake with cabbage wrapper and satay sauce recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!