Fish cake with Cabbage wrapper and Satay sauce

Name: Fish cake with Cabbage wrapper and Satay sauce
Cuisine: American
Ingredients: 500 gr white fish fillet (i am using the Basa fish fillet); 2 tbsp tapioca starch; 2 eggs; 1 tbsp minced garlic; 1 tbsp red curry paste; 1 stalk spring onion; 1 stalk coriander with the root; 1/4 cabbage; 2 tbsp peanut butter; 250 ml water; 2 tbsp sweet soy sauce; 1 tsp tamarind paste; 1/4 cup brown onion (finely chopped); 1/4 cup crushed peanut

fenny lim @cook_18759384

Adelaide, Australia

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Forget the mess!

fenny lim @cook_18759384

Adelaide, Australia

Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. Forget the mess!

Saved

Ingredients

500 grwhite fish fillet (i am using the Basa fish fillet)
2 tbsptapioca starch
2eggs
1 tbspminced garlic
1 tbspred curry paste
1 stalkspring onion
1 stalkcoriander with the root
1/4cabbage
2 tbsppeanut butter
250 mlwater
2 tbspsweet soy sauce
1 tsptamarind paste
1/4 cupbrown onion (finely chopped)
1/4 cupcrushed peanut

Saved

Steps

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!