Cherry & Dennis Helper Habitat
Indonesian Pempek Palembang
印尼巨港魚糕
Recipe overview
Palembang fish cakes combine fish and tapioca into springy batons, served with tangy palm-sugar cuko sauce for four.
01
Ingredients
Main ingredients
- 500 g, chilled Boneless skinless white fish
- 300 g Tapioca starch
- 180 ml Ice water
- 1 Egg
- 200 g, diced Cucumber
Fish-cake seasoning
- 1.5 tsp Salt
- 1 tsp Sugar
- 1/4 tsp White pepper
- 2 cloves Garlic
Cuko sauce
- 150 g Palm sugar
- 350 ml Water
- 120 ml White vinegar
- 3 cloves Garlic
- 1, optional Red chilli
- 1/2 tsp Salt
02
Tools
- Food processor
- Large bowl
- Large pot
- Sieve
- Food thermometer
03
Steps
Step 1
Check for bones
Feel every fillet and remove all bones; do not use fish that cannot be confirmed boneless.
Step 2
Process the fish
Blend cold fish, garlic, salt, sugar and pepper until smooth and sticky.
Step 3
Add ice water
Add water in three stages, mixing until absorbed while keeping the paste cold.
Step 4
Mix in egg
Add egg and fold with a spatula until completely even.
Step 5
Add tapioca
Fold in tapioca in batches only until a dough forms; do not over-knead.
Step 6
Shape portions
With wet hands divide into 16 and form 8 cm short batons.
Step 7
Boil water
Bring a large pot to a steady boil, then reduce to a controlled medium boil.
Step 8
Cook in batches
Boil in two batches until floating, then continue for 6 minutes.
Step 9
Check doneness
Cut the largest; its centre must reach 75°C with no raw starch core. Cook longer and recheck if needed.
Step 10
Cook cuko sauce
Boil palm sugar, water, vinegar, garlic, chilli and salt; simmer 8 minutes and strain.
Step 11
Drain and cut
Drain cakes, rest 3 minutes and cut each diagonally into two or three pieces.
Step 12
Divide and serve
Share 16 cakes, cucumber and cuko among four, remaining alert for any fine bone.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
