Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut 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!

Fish cake with Cabbage wrapper and Satay 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. Chicken Satay is a delicious alternative to your standard saucy Thai curries, with chicken marinated in a positively The staple of any good Chicken Satay recipe is the dipping sauce.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, fish cake with cabbage wrapper and satay sauce. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Fish cake with Cabbage wrapper and Satay sauce is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Fish cake with Cabbage wrapper and Satay sauce is something that I've loved my whole life. They are nice and they look fantastic.

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut 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!

To get started with this particular recipe, we must first prepare a few ingredients. 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 of white fish fillet (i am using the Basa fish fillet).
{Make ready 2 tbsp of tapioca starch.
{Prepare 2 of eggs.
{Prepare 1 tbsp of minced garlic.
{Get 1 tbsp of red curry paste.
{Take 1 stalk of spring onion.
{Get 1 stalk of coriander with the root.
{Get 1/4 of cabbage.
{Get 2 tbsp of peanut butter.
{Make ready 250 ml of water.
{Get 2 tbsp of sweet soy sauce.
{Prepare 1 tsp of tamarind paste.
{Take 1/4 cup of brown onion (finely chopped).
{Make ready 1/4 cup of crushed peanut.

It translates to fish cake, but obviously not the fish cake known in Western cooking. 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. Kamaboko is a steamed cake of cooked fish.

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!.

It is typically made using white fish, or other fish, with the bones and skin, removed. Another way that kamaboko is enjoyed is sliced and eaten with a side of wasabi (spicy horseradish) and dipped in soy sauce. Kamaboko may also be dipped in other sauces. To make the dipping sauce, mix together all the sauce ingredients, stirring until the sugar has dissolved. Add the water chestnuts, spring onions, ginger, coriander, chilli and lime leaves and season with salt and pepper.

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