How To Make Fish Cake With Cabbage Wrapper And Satay Sauce

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Today's special is the fish cake with cabbage wrapper and satay sauce. This enjoyable recipe is simple and quick to prepare.

All you need are 14 ingredients and the readiness to follow 6 simple steps.

• 500 gr white fish fillet (i am using the Basa fish fillet)
• 2 tbsp tapioca starch
• 2 eggs
• 1 tbsp minced garlic
• 1 tbsp red curry paste
• 1 stalk spring onion
• 1 stalk coriander with the root
• 1/4 cabbage
• 2 tbsp peanut butter
• 250 ml water
• 2 tbsp sweet soy sauce
• 1 tsp tamarind paste
• 1/4 cup brown onion (finely chopped)
• 1/4 cup crushed peanut

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We trust that you’ve gained some insightful insights from this information. Now, let’s return to the preparation of the "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!

  

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve excellent results.

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