Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. I prefer Asian style cabbage with more delicate leaves. Thai Fish Cakes - This popular Thai restaurant favourite is so easy to make at home!
A classic Thai street food and my favourite starter at Thai restaurants along with Chicken Satay. Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes. 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
- Prepare 500 gr of white fish fillet (i am using the Basa fish fillet).
- It’s 2 tbsp of tapioca starch.
- It’s 2 of eggs.
- Prepare 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.
- Prepare 1/4 of cabbage.
- Prepare 2 tbsp of peanut butter.
- Prepare 250 ml of water.
- Prepare 2 tbsp of sweet soy sauce.
- Prepare 1 tsp of tamarind paste.
- You need 1/4 cup of brown onion (finely chopped).
- You need 1/4 cup of crushed peanut.
Seasoned with oyster sauce, sweet chili sauce, and cilantro, these fish cakes are an easy and tasty way to serve fish. Recipe: Fish Tacos with Quick Cabbage Slaw. Thick Noodles and Fish Cake Soup (Banh Canh Cha Ca)Run Away Rice. Indonesian style grilled fish cake with spicy peanut sauce.
Fish cake with Cabbage wrapper and Satay sauce instructions
- 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!.
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! 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.