Fish cake with Cabbage wrapper and Satay sauce. Pan fried fishcake, rolled in cabbage wrapper and dip it to a yummy peanut sauce. This recipe was inspired by Chef John's Fresh Salmon Cakes. With a bit of an Asian twist, these salmon patties are great as a burger or just with some sriracha sauce on top for a low-carb option!
They're easy to make and a great way of using leftover potatoes or fish.
Try this new idea for fishcakes - they contain smoked haddock and hidden greens - then serve with a contrasting dipping sauce.
You have to try these delicious Thai Fish Cakes with Vegetable Ribbons!
You can cook 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
- You need 500 gr of white fish fillet (i am using the Basa fish fillet).
- Prepare 2 tbsp of tapioca starch.
- Prepare 2 of eggs.
- Prepare 1 tbsp of minced garlic.
- Prepare 1 tbsp of red curry paste.
- You need 1 stalk of spring onion.
- It's 1 stalk of coriander with the root.
- Prepare 1/4 of cabbage.
- Prepare 2 tbsp of peanut butter.
- It's 250 ml of water.
- It's 2 tbsp of sweet soy sauce.
- Prepare 1 tsp of tamarind paste.
- It's 1/4 cup of brown onion (finely chopped).
- You need 1/4 cup of crushed peanut.
For fast-food that's deliciously moreish and pretty nutritious too, these Thai fish cakes absolutely hit the spot. Each one is a mouthful of Thai classic flavours - heaps of fresh coriander (cilantro), red chillies, lemongrass and a. These fish cakes are made with cod but you could use any firm white fish or a mixture of fish works really well too. Now the sauce, traditionally in Ireland a good parsley sauce would be served with your fish, I'm not overly keen on that, I prefer to keep the parsley sauce for my bacon and cabbage!
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!.
Cod fillets, eggs, flounder, flounder fillets, flour, garlic, onion, pollock fillets, potato starch, red snapper, salt, shrimp, snapper fillets, squid, sugar, sweet potato starch, vegetable oil, white pepper. I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.
