Scrumptious Food: Fish cake with Cabbage wrapper and Satay sauce
Healthful Recipe ingredients: Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. This is a basic Satay Sauce made with coconut milk and peanut butter – Its wonderful! This Satay sauce is so good that it's so close to the one in the Thai place I eat atand the flavors are just irrestible that this sauce is excellent with Thai Satay of chicken or Beef It's SOOOOOOOOOOOOOOOOOO.
But THAI Fish Cakes are FABULOUS! A classic Thai street food and my favourite starter at Thai restaurants along with Chicken Satay. Recipe: Fish Tacos with Quick Cabbage Slaw. All you need to make prior to when food prep Fish cake with Cabbage wrapper and Satay sauce using 14 ingredients and 6 steps. This is one way you ought to make it.
Ingredients of Fish cake with Cabbage wrapper and Satay sauce
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- It’s 500 gr of white fish fillet (i am using the Basa fish fillet).
- You need 2 tbsp of tapioca starch.
- You require 2 of eggs.
- You require 1 tbsp of minced garlic.
- Prepare 1 tbsp of red curry paste.
- Prepare 1 stalk of spring onion.
- Prepare 1 stalk of coriander with the root.
- You must have 1/4 of cabbage.
- It’s 2 tbsp of peanut butter.
- It’s 250 ml of water.
- You must have 2 tbsp of sweet soy sauce.
- Prepare 1 tsp of tamarind paste.
- You must have 1/4 cup of brown onion (finely chopped).
- You need 1/4 cup of crushed peanut.
I prefer Asian style cabbage with more delicate leaves. 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.
Instructions for Fish cake with Cabbage wrapper and Satay sauce
To obtain best effects, make sure you go through preparing food recommendations together with these Fish cake with Cabbage wrapper and Satay sauce accurately
- 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!.
Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. 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. While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts – and you'll taste the difference!
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Source : Cookpad.com
