Pempek - Indonesian Fishcake

Ingredients

• 500g (1.1 lb) mackerel fillets, deboned and minced 500g (1.1 lb) mackerel fillets, deboned and minced
• 200g (1 ½ cups) tapioca starch 200g (1 ½ cups) tapioca starch
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 shallots, minced 2 shallots, minced
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 3 lime leaves, finely chopped 3 lime leaves, finely chopped
• Oil, for deep-frying Oil, for deep-frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced mackerel, tapioca starch, minced garlic, minced shallots, salt, sugar, ground white pepper, lemongrass, and lime leaves. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into your desired forms, such as rolls, balls, or dumplings.
3. 3.
   Heat oil in a deep pan or wok over medium heat.
4. 4.
   Carefully place the shaped pempek into the hot oil and fry until golden brown and crispy.
5. 5.
   Remove the pempek from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Serve the pempek hot with the tangy cuko dipping sauce.

Treat your ingredients with care...

• Mackerel — Ensure that the mackerel fillets are deboned and minced finely to achieve a smooth texture in the pempek.
• Tapioca starch — Use tapioca starch specifically for this recipe, as it provides the desired chewy texture to the fishcakes.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its aromatic oils.

Tips & Tricks

• For a spicier kick, add a small amount of chili paste or chopped chili to the pempek mixture.
• To achieve a crispier texture, refrigerate the shaped pempek for 30 minutes before frying.
• Serve the pempek immediately after frying to enjoy the perfect balance of crispy exterior and soft interior.

Serving advice

Serve the pempek hot with the tangy cuko dipping sauce. Garnish with fresh herbs, such as cilantro or Thai basil, for added freshness and aroma.

Presentation advice

Arrange the pempek on a platter, showcasing their different shapes and sizes. Place a small bowl of cuko dipping sauce in the center for easy access.