Pempek
Indonesian Fish Cakes
Pempek are savory fish cakes made from ground fish and tapioca flour, typically served with a sweet and sour vinegar-based sauce called 'cuko'. This recipe focuses on the classic Palembang style, known for its chewy texture and satisfying flavor.
🧂 Ingredients
- 500 g Mackerel fillet(Skinless and boneless. Other firm white fish like wolf herring or Spanish mackerel can also be used.)
- 300 g Tapioca flour(Also known as tapioca starch. Essential for the chewy texture.)
- 150 ml Ice water(Helps keep the fish mixture cold and improves texture.)
- 1.5 tsp Salt
- 1 tsp Sugar
- 0.5 tsp White pepper
- 150 g Palm sugar(For the cuko sauce. Can substitute with dark brown sugar if palm sugar is unavailable.)
- 3 tbsp Tamarind paste(For the cuko sauce. Ensure it's seedless paste.)
- 4 cloves Garlic cloves(For the cuko sauce, minced.)
- 5-10 Bird's eye chilies(Adjust to your spice preference. For the cuko sauce. Finely chopped or blended.)
- 300 ml Water(For the cuko sauce.)
- 2 tbsp Vinegar(For the cuko sauce. White vinegar or rice vinegar works well.)
- 0.5 tsp Salt(For the cuko sauce.)
- As needed Vegetable oil(For frying.)
👨🍳 Instructions
- 1
Prepare the fish paste: In a food processor, combine the mackerel fillets, salt, sugar, and white pepper. Pulse until the fish is finely minced. Gradually add the ice water while the processor is running, until a smooth, sticky paste forms. This process should take about 5-7 minutes. The mixture should feel cohesive and slightly elastic.
⏱️ 7 minutes - 2
Incorporate tapioca flour: Transfer the fish paste to a large bowl. Gradually add the tapioca flour, mixing with your hands until just combined. Be careful not to overmix, as this can make the pempek tough. The dough should be pliable and slightly sticky, but manageable.
⏱️ 5 minutes - 3
Shape the pempek: Lightly flour your hands to prevent sticking. Divide the dough into portions. Shape them into desired forms. Common shapes include 'kapal selam' (submarine, a large oval with a hollowed center for an egg, though this recipe omits the egg for simplicity), 'lenjer' (long, cylindrical), or 'kerupuk' (small, flattened discs).
⏱️ 15 minutes - 4
Boil the pempek: Bring a large pot of water to a rolling boil. Gently add the shaped pempek to the boiling water. Cook for about 8-10 minutes, or until the pempek float to the surface and are cooked through. They will firm up as they boil. Remove from water and drain well.
⏱️ 10 minutes - 5
Make the cuko sauce: While the pempek are boiling, prepare the sauce. In a saucepan, combine palm sugar, tamarind paste, minced garlic, chopped chilies, water, vinegar, and salt. Bring to a boil over medium heat, then reduce heat and simmer for about 10-15 minutes, stirring occasionally, until the sugar is dissolved and the sauce has thickened slightly. Strain the sauce to remove solids if desired, or leave them in for a more rustic texture.
⏱️ 15 minutes - 6
Fry the pempek: Heat about 2-3 inches of vegetable oil in a wok or deep pan over medium-high heat until shimmering (around 170°C / 340°F). Carefully add the boiled pempek in batches, ensuring not to overcrowd the pan. Fry for 3-5 minutes, or until golden brown and crispy. Drain on paper towels.
⏱️ 10 minutes - 7
Serve: Arrange the fried pempek on a serving platter. Serve hot with the prepared cuko sauce. Optional garnishes include sliced cucumber, noodles, or a sprinkle of fried shallots.
💡 Pro Tips
- ✓For a truly authentic Palembang experience, ensure your fish is very fresh.
- ✓The key to the chewy texture is the correct ratio of fish to tapioca flour and not overworking the dough.
- ✓The cuko sauce is crucial; adjust the sweetness, sourness, and spiciness to your liking.
- ✓Pempek can be boiled and then frozen before frying. Fry directly from frozen, adding a few extra minutes to the cooking time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Pempek Kapal Selam: For this classic variation, flatten a portion of the dough, create a well in the center, crack an egg into it, and then carefully seal the dough around the egg before boiling and frying.
- Pempek Adaan: A softer, rounder version, often mixed with more tapioca flour and sometimes coconut milk.
- Different Shapes: Experiment with other shapes like 'keriting' (curly) or 'model' (a larger, sometimes stuffed version).