How To Make Indonesian Pempek Recipe
Crispy fish cakes made with tapioca starch, fish meat, and spices, served with vinegar-spiced thick sauce.
Serves:
Ingredients
- 250 grams fish meat (deboned and minced)
- 100 grams tapioca starch
- 1 tbsp garlic paste
- 1 tsp salt
- 1 egg (beaten)
- 150 ml water
- vegetable oil for frying
- For the sauce:
- 200 ml vinegar
- 150 grams brown sugar
- 2 tsp chili powder
- 2 cloves garlic (minced)
- 1 tsp salt
Instructions
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Mix fish meat, tapioca starch, garlic paste, salt, beaten egg and water in a bowl.
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Knead gently until mixture is smooth and well combined.
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Shape the mixture into small oval or round shapes.
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Boil water in a large pan and cook the fish cakes for 5 minutes or until they float to the surface.
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Drain the fish cakes and let them cool.
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Heat vegetable oil in a pan and fry the fish cakes until golden and crispy.
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To make the sauce, mix all sauce ingredients in a bowl.
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Serve the fish cakes with the sauce.
Nutrition
- Calories : 425kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 95mg
- Sodium : 1997mg
- Total Carbohydrates : 56g
- Dietary Fiber : 0g
- Sugar : 55g
- Protein : 17g
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