Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. The chewy rice cake in a spicy gochujang sauce instantly became popular as an affordable comfort snack. By the time I was growing up as a child Tteokbokki has continued to evolve over time.

I always imagined fish tacos would be a fussy, messy affair, perhaps involving deep-frying or the necessity of a grill — certainly nothing I could just decide to make on a whim and pull together on a weeknight. 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! Just because this satay sauce is truly authentic doesn't mean it isn't easy to make--you simply mix all of the ingredients in a blender or food processor and. 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

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

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.

Fish cake with Cabbage wrapper and Satay sauce instructions

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!.

I typically serve fish cakes on a bed of lemon- and olive oil-dressed greens, with lots of this quick, tangy tartar sauce. Fish cakes are my favourite way to make use of leftover mashed potatoes post holiday meal. If your potatoes have cream or milk added, you might just need to add a handful of. 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).