Omaha-style Pempek

Ingredients

Omaha-style Pempek differs from the traditional Indonesian Pempek in a few ways. Firstly, the original Pempek is typically deep-fried, while the Omaha-style version is boiled. This modification reduces the amount of oil used in the dish, making it a healthier alternative. Additionally, the sauce in Omaha-style Pempek incorporates local ingredients from Omaha, such as tomatoes and onions, giving it a distinct Midwestern twist. We alse have the original recipe for Pempek, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 150g (1 cup) tapioca starch 150g (1 cup) tapioca starch
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 cup vinegar 1/4 cup vinegar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth.
2. 2.
   In a large bowl, combine the fish paste, tapioca starch, minced garlic, salt, white pepper, and sugar. Mix well until the ingredients are fully incorporated.
3. 3.
   Shape the mixture into small dumplings, about the size of a golf ball.
4. 4.
   Bring a pot of water to a boil and gently drop the dumplings into the boiling water. Cook for about 5-7 minutes, or until the dumplings float to the surface.
5. 5.
   While the dumplings are cooking, prepare the sauce. In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
6. 6.
   Add the diced tomatoes, tomato paste, vinegar, soy sauce, and a pinch of salt. Cook for about 10 minutes, or until the sauce thickens slightly.
7. 7.
   Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a serving dish.
8. 8.
   Pour the sauce over the dumplings and garnish with fresh cilantro.
9. 9.
   Serve the Omaha-style Pempek hot and enjoy!

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are boneless and skinless before blending them in the food processor.

Tips & Tricks

• If you prefer a spicier sauce, add a dash of chili flakes or hot sauce to the tomato sauce mixture.
• Serve Omaha-style Pempek with a side of pickled vegetables for added crunch and tanginess.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve Omaha-style Pempek as an appetizer or main course. Accompany it with steamed rice or a fresh salad for a complete meal.

Presentation advice

Arrange the boiled dumplings on a platter and drizzle the tangy tomato sauce over them. Garnish with fresh cilantro for a pop of color.