Pempek is a famous Indonesian fish cake dish originating from Palembang, made with ground fish and tapioca flour. These chewy and flavorful fish cakes are typically deep-fried and served with a unique sweet, sour, and spicy vinegar sauce known as cuko. Pempek is often accompanied by sliced cucumber and noodles, making it a delicious snack or light meal. Its rich seafood taste and tangy sauce make Pempek one of Indonesia’s most beloved traditional street foods.
In a mixing bowl, combine ground fish, egg, minced garlic, and salt. Mix well.
Gradually add tapioca flour and knead until a soft dough forms.
Shape the dough into small oval or round fish cakes.
Boil water in a pot and cook the shaped fish cakes until they float to the surface.
Remove and drain them, then let them cool slightly.
Heat oil in a pan and fry the fish cakes until golden brown and crispy.
Serve hot with sweet and sour vinegar sauce and fresh cucumber slices.
250g ground fish (usually mackerel)
1 teaspoon salt
150g tapioca flour
1 tablespoon cooking oil (for frying)
1 egg
Sweet and sour vinegar sauce (cuko) for serving
2 garlic cloves (minced)
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