Pempek (Palembang Fish Cakes with Cuko Sauce)
In short: Chewy Palembang fish cakes of white fish and tapioca starch, boiled then fried and served with a dark, sweet, sour and spicy palm sugar sauce. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 345 kcal
Pempek is the signature snack of Palembang in South Sumatra, a chewy, springy fish cake made from minced fish and tapioca starch. The logs are boiled until firm, then sliced and fried, and eaten with cuko, a dark sauce of palm sugar, vinegar, garlic and chili. The sauce is meant to be sharp and spicy, so each bite of mild fish cake is lifted by it.
Instructions
- Simmer the palm sugar with the water for 10 minutes until slightly syrupy, then strain. Pound the garlic, chilies and salt to a coarse paste and stir it into the syrup with the tamarind and vinegar. Simmer 5 minutes and cool.
- Blitz the fish with the garlic, salt, pepper and ice water in a food processor until it forms a smooth, sticky paste, about 2 minutes.
- Transfer the paste to a large bowl. Add the tapioca starch a little at a time and knead for 5 minutes, until you have a smooth, soft, slightly springy dough that does not stick to your hands.
- Oil your hands and shape the dough into 12 logs about 12 cm (5 in) long and 3 cm (1 1/4 in) thick.
- Bring a wide pot of salted water to a gentle boil and lower in the logs in batches. They sink first, then float after 10 to 12 minutes. Simmer 3 minutes more, until firm.
- Lift them out with a slotted spoon and cool on a rack. Slice into 1 cm (1/2 in) pieces.
- Heat the oil in a wide pan over medium heat. Fry the slices for 2 to 3 minutes per side, until golden and slightly crisp. Serve hot with cuko and cucumber.
Tips
- Use very fresh, cold fish for the springiest texture. Keep the dough cool, and knead with a dusting of starch if it feels sticky.
- For pempek kapal selam, make a pocket from a larger piece of dough, crack a small egg inside and pinch it closed before boiling. Cook it for 5 minutes longer.
Questions and answers
Can I make pempek ahead of time?
Yes. Boil the logs, cool them and refrigerate for up to 3 days. Slice and fry them just before serving so they are hot and crisp on the outside.
Can I freeze pempek?
Freeze the boiled, cooled logs in a sealed bag for up to 2 months. Thaw in the fridge, then slice and fry as usual.
What fish works best for pempek?
Spanish mackerel is traditional, but any firm white fish with a mild flavor works, such as cod, pollock or snapper. Avoid oily fish such as salmon.
How long does it take to make Pempek (Palembang Fish Cakes with Cuko Sauce)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Pempek (Palembang Fish Cakes with Cuko Sauce)?
About 345 kcal per serving, with 16 g of protein, 58 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 58 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
