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Before you jump to Fish cake with Cabbage wrapper and Satay sauce recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good For Your Health.
On TV as well as in magazines absolutely everyone is telling you to eat an apple a day, however, have you ever asked yourself why? This is a thing that many individuals live by and they also make certain their children are eating at least one apple a day. This specific thought can be observed in country’s all around the world and men and women follow it as gospel with out ever discovering why they should eat an apple a day. In the following paragraphs we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
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I hope I have revealed some good information that revealed why apples are so good for you. One thing you should realize is that we only discussed some of the benefits of eating apples. Every one of the benefits would take us too much time to include in this post, but the information is out there. When you go shopping again, make sure you purchase some apples, their in the produce department. You will notice that your overall health may tremendously be benefited when you eat apples.
We hope you got insight from reading it, now let’s go back to fish cake with cabbage wrapper and satay sauce recipe. To cook fish cake with cabbage wrapper and satay sauce you need 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Fish cake with Cabbage wrapper and Satay sauce:
- Get 500 gr white fish fillet (i am using the Basa fish fillet)
- Take 2 tbsp tapioca starch
- Take 2 eggs
- Provide 1 tbsp minced garlic
- Prepare 1 tbsp red curry paste
- Get 1 stalk spring onion
- Use 1 stalk coriander with the root
- You need 1/4 cabbage
- Provide 2 tbsp peanut butter
- Take 250 ml water
- Provide 2 tbsp sweet soy sauce
- Provide 1 tsp tamarind paste
- Prepare 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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