Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fish cake with cabbage wrapper and satay sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Recipe: Fish Tacos with Quick Cabbage Slaw. I always imagined fish tacos would be a fussy, messy affair, perhaps involving deep-frying or the necessity of a grill — certainly nothing I could just decide to make on a whim and pull together on a weeknight.
Fish cake with Cabbage wrapper and Satay sauce is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fish cake with Cabbage wrapper and Satay sauce is something which I have loved my whole life.
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:
- Get 500 gr white fish fillet (i am using the Basa fish fillet)
- Get 2 tbsp tapioca starch
- Take 2 eggs
- Prepare 1 tbsp minced garlic
- Prepare 1 tbsp red curry paste
- Take 1 stalk spring onion
- Prepare 1 stalk coriander with the root
- Take 1/4 cabbage
- Get 2 tbsp peanut butter
- Get 250 ml water
- Get 2 tbsp sweet soy sauce
- Take 1 tsp tamarind paste
- Make ready 1/4 cup brown onion (finely chopped)
- Get 1/4 cup crushed peanut
Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. I typically serve fish cakes on a bed of lemon- and olive oil-dressed greens, with lots of this quick, tangy tartar sauce.
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 my favourite way to make use of leftover mashed potatoes post holiday meal. Nice fatty pork keeps things moist, while cabbage acts much in the way that breadcrumbs work in meatloaf or meatballs: it physically impedes the pork muscly proteins from binding After cabbage has purged, squeeze any remaining moisture out with your fingers, then transfer to the bowl with the pork. "Satay sauce" is originally from Indonesia, but it has become a tradition in Holland. The flavors bring out childhood memories for me, I grew up eating satay sauce and I absolutely love it. If there are any dishes in particular you'd like to see here on the blog, leave a comment and let me know! Put the spring onions, garlic, fish sauce, chilli and cooled coconut milk mixture in a food processor and blitz until smooth.
So that is going to wrap this up for this special food fish cake with cabbage wrapper and satay sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
