Easiest Way to Prepare Perfect Fish cake with Cabbage wrapper and Satay sauce

Fish cake with Cabbage wrapper and Satay 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. This is a basic Satay Sauce made with coconut milk and peanut butter – Its wonderful!

Fish cake with Cabbage wrapper and Satay 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! You can have Fish cake with Cabbage wrapper and Satay sauce using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fish cake with Cabbage wrapper and Satay sauce

  1. Prepare of white fish fillet (i am using the Basa fish fillet).
  2. You need of tapioca starch.
  3. Prepare of eggs.
  4. Prepare of minced garlic.
  5. You need of red curry paste.
  6. It’s of spring onion.
  7. It’s of coriander with the root.
  8. Prepare of cabbage.
  9. It’s of peanut butter.
  10. Prepare of water.
  11. Prepare of sweet soy sauce.
  12. Prepare of tamarind paste.
  13. It’s of brown onion (finely chopped).
  14. It’s of crushed peanut.

Deep fried spring rolls wrapper with vermicelli, carrot, cabbage and black fungus fillings. Marinated chicken tenderloins with satay spice, grilled on skewers and served with homemade satay sauce (Peanut sauce). Combination of spring roll, curry puff, money bag, chicken wing and fish cake. From satay to maki to Asian chicken wings, feed party guests well with these Asian-inspired finger food recipes.

Fish cake with Cabbage wrapper and Satay sauce instructions

  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!.

While the fishcakes are in the oven, make the parsley sauce. 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. Enjoy every herby, buttery bite: These fish cakes serve up savory flavor with a creamy avocado lemon dipping sauce.

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