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Batagor
Fried Fish Dumplings with Peanut Sauce
A popular Indonesian street food, Batagor are savory fried fish dumplings, typically made with mackerel or other white fish, mixed with tapioca starch and seasonings, then stuffed into tofu and wonton wrappers. Served with a rich, sweet and savory peanut sauce and a drizzle of sweet soy sauce (kecap manis). This recipe focuses on the classic preparation, a beloved specialty from Bandung.
🧂 Ingrédients
- 400 g White fish (e.g., mackerel, tilapia, or tenggiri), finely ground or processed into a paste(Ensure the fish is fresh and has a smooth, paste-like consistency.)
- 150 g Tapioca starch (or sago starch)(This helps bind the fish paste and gives the dumplings their characteristic chewy texture.)
- 200 g Firm or medium-firm tofu(Cut into 6 equal portions, then cut each portion diagonally to create pockets for stuffing.)
- 30 pieces Wonton wrappers(These will be used to encase some of the fish mixture.)
- 3 cloves Garlic, minced
- 2 medium Shallots, minced
- 2 stalks Scallions (green onions), finely chopped
- 1 large Egg(For binding the fish mixture.)
- 1 teaspoon Salt(Or to taste.)
- 0.5 teaspoon White pepper(Or to taste.)
- for deep frying Vegetable oil
- 300 ml Peanut sauce (see separate recipe or use store-bought)(A classic Indonesian peanut sauce is ideal.)
- for serving Kecap manis (Indonesian sweet soy sauce)
- for serving Lime wedges
- for serving Cucumber, thinly sliced
- for serving Chili sauce (optional)
👨🍳 Instructions
- 1
Prepare the fish paste mixture: In a large bowl, combine the fish paste, tapioca starch, minced garlic, minced shallots, chopped scallions, egg, salt, and white pepper. Mix thoroughly until a cohesive, slightly sticky dough forms. You can test the seasoning by frying a small spoonful of the mixture; adjust salt and pepper as needed.
⏱️ 15 minutes - 2
Stuff the tofu: Take each piece of tofu and carefully fill the pocket with the fish paste mixture, pressing it in gently. Ensure the pockets are well-filled but not overstuffed.
⏱️ 10 minutes - 3
Prepare the wonton wrappers: For the wonton wrappers, place a small spoonful of the fish paste mixture in the center of each wrapper. Fold the wrapper in half to create a triangle or in quarters to form a small parcel, pressing the edges to seal. You can also moisten the edges with a little water if they don't stick well.
⏱️ 10 minutes - 4
Heat the oil for deep frying: Pour enough vegetable oil into a wok or deep pot to allow for deep frying. Heat the oil over medium-high heat until it reaches approximately 170°C (340°F). You can test the oil temperature by dropping a small piece of the fish mixture into it; it should sizzle immediately and float to the surface.
⏱️ 5 minutes - 5
Deep fry the batagor: Carefully place the stuffed tofu and the filled wonton wrappers into the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 5-8 minutes, or until the dumplings are golden brown and cooked through. The tofu should be slightly crispy on the outside, and the wonton wrappers should be puffed and crisp. Use a slotted spoon to remove them from the oil and drain on paper towels.
⏱️ 15 minutes - 6
Prepare the peanut sauce (if not using store-bought): While the batagor are frying or draining, ensure your peanut sauce is warm and ready. A typical Indonesian peanut sauce is made by sautéing chili, garlic, and shallots, then simmering with ground peanuts, coconut milk, tamarind paste, palm sugar, and salt.
⏱️ 10 minutes - 7
Serve: Arrange the fried tofu and wonton dumplings on a serving platter. Drizzle generously with warm peanut sauce. Serve immediately with wedges of lime, thinly sliced cucumber, and a side of kecap manis for dipping. Offer chili sauce on the side for those who like extra heat.
⏱️ 5 minutes
💡 Conseils de pro
- ✓For best results, use fresh white fish. Mackerel is traditional and provides excellent flavor.
- ✓Ensure the oil is at the correct temperature for crispy, not greasy, batagor.
- ✓Don't overcrowd the frying pot; fry in batches to maintain oil temperature and ensure even cooking.
- ✓The texture of the fish paste should be firm enough to hold its shape but moist.
- ✓Serve immediately after frying for the best crispy texture.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use other types of fish like snapper, grouper, or even shrimp for a different flavor profile.
- Add finely chopped shrimp to the fish paste mixture for added texture and flavor.
- Some recipes include boiled eggs, cut into wedges, to be served alongside.
- For a spicier kick, add finely chopped chilies to the fish paste mixture.