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The ingredients needed to prepare Fish cake with Cabbage wrapper and Satay sauce:
- You need 500 gr white fish fillet (i am using the Basa fish fillet)
- Prepare 2 tbsp tapioca starch
- Get 2 eggs
- You need 1 tbsp minced garlic
- Get 1 tbsp red curry paste
- You need 1 stalk spring onion
- Provide 1 stalk coriander with the root
- You need 1/4 cabbage
- Prepare 2 tbsp peanut butter
- Use 250 ml water
- You need 2 tbsp sweet soy sauce
- Provide 1 tsp tamarind paste
- You need 1/4 cup brown onion (finely chopped)
- Get 1/4 cup crushed peanut
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!
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