Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, fish cake with cabbage wrapper and satay sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. I usually serve my patties with a creamy dill sauce since it complements the patties perfectly. These fish cakes are made with cod but you could use any firm white fish or a mixture of fish works really well too.
Fish cake with Cabbage wrapper and Satay sauce is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Fish cake with Cabbage wrapper and Satay sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have fish cake with cabbage wrapper and satay sauce using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fish cake with Cabbage wrapper and Satay sauce:
- Prepare 500 gr white fish fillet (i am using the Basa fish fillet)
- Prepare 2 tbsp tapioca starch
- Prepare 2 eggs
- Take 1 tbsp minced garlic
- Make ready 1 tbsp red curry paste
- Take 1 stalk spring onion
- Get 1 stalk coriander with the root
- Get 1/4 cabbage
- Get 2 tbsp peanut butter
- Prepare 250 ml water
- Take 2 tbsp sweet soy sauce
- Make ready 1 tsp tamarind paste
- Get 1/4 cup brown onion (finely chopped)
- Take 1/4 cup crushed peanut
Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides. Carrot, corn syrup, fish cakes, garlic, green chili pepper, green onion, hot pepper paste, onion, rice syrup, sesame oil, sesame seeds, vegetable oil, white sugar. It translates to fish cake, but obviously not the fish cake known in Western cooking.
Steps 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!
There are various dishes made with eomuk, which are hugely popular as street foods You can make it mild or spicy with this recipe. Simply add some gochugaru (Korean red chili pepper flakes) to the sauce to make it spicy. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions. One of my brunch favourites uses these traditional fish cakes in a new way by adding placed eggs and Hollandaise sauce. Make a little fish go a long way with these tasty fishcakes - perfect comfort food.
So that’s going to wrap it up for this special food fish cake with cabbage wrapper and satay sauce recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
