Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fish cake with cabbage wrapper and satay sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Fish cake with Cabbage wrapper and Satay sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Fish cake with Cabbage wrapper and Satay sauce is something which I have loved my whole 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 ingredients. 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:
- Make ready 500 gr white fish fillet (i am using the Basa fish fillet)
- Make ready 2 tbsp tapioca starch
- Prepare 2 eggs
- Get 1 tbsp minced garlic
- Get 1 tbsp red curry paste
- Make ready 1 stalk spring onion
- Prepare 1 stalk coriander with the root
- Get 1/4 cabbage
- Make ready 2 tbsp peanut butter
- Get 250 ml water
- Make ready 2 tbsp sweet soy sauce
- Take 1 tsp tamarind paste
- Get 1/4 cup brown onion (finely chopped)
- Prepare 1/4 cup crushed peanut
Don't skip the tarragon mayo – it's the Don't skip the tarragon mayo – it's the perfect sauce for these cakes. Oxtail Oden (Fish Cake Stew) 牛テールおでん • Just One Cookbook. · A fast and easy satay chicken with a lip smacking peanut sauce! Brilliant for BBQ - or cook it on the stove OR broil them! The peanut sauce is utterly addictive - you'll wish you doubled the recipe!
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!
Fish cakes are a classic weeknight supper, but they can sometimes be dry and tough. When chopping the fish for the cod cakes we left some of it in large pieces, some medium, and some smaller, which gave the cakes the juiciest texture. We also found that using matzo meal instead of breadcrumbs. 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.
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