Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, fish cake with cabbage wrapper and satay sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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 is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. 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 must 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:

1. Take 500 gr white fish fillet (i am using the Basa fish fillet)
2. Make ready 2 tbsp tapioca starch
3. Get 2 eggs
4. Make ready 1 tbsp minced garlic
5. Prepare 1 tbsp red curry paste
6. Make ready 1 stalk spring onion
7. Take 1 stalk coriander with the root
8. Get 1/4 cabbage
9. Prepare 2 tbsp peanut butter
10. Take 250 ml water
11. Take 2 tbsp sweet soy sauce
12. Make ready 1 tsp tamarind paste
13. Make ready 1/4 cup brown onion (finely chopped)
14. Get 1/4 cup crushed peanut

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. Make a little fish go a long way with these tasty fishcakes - perfect comfort food. While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover.

Steps to make Fish cake with Cabbage wrapper and Satay sauce:

1. Blend diced fish, eggs, garlic, and red curry paste until smooth, add tapioca starch, spring onion, coriander, chicken powder and salt to taste
2. Shape to 1cm thick round flat cake with hand. Smear some oil to your hand before you grab the fish cake mixture.
3. 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.
4. Blanch the cabbage leaf, don't forget to remove the stalk or you will find it difficult to roll them later.
5. 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.
6. Tear fish cake into pieces, wrap it with the blanched cabbage leaf and dip it into peanut sauce. Yummy!

This stir-fried Korean fish cake is a simple side dish (banchan) that's highly popular at home and restaurants. There are various types and shapes of fish cakes, and you can use any type or shape for this eomuk bokkeum recipe. Slice them if they are thick so the sauce can easily penetrate. This Asian take on chicken skewers—with a spicy, sticky glaze of sambal oelek and fish sauce—makes for a very convincing comeback. Easy Stir Fried Cabbage with Glass Noodles.

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