Pempek Fish Cakes

Name: Pempek Fish Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb white fish fillets, minced; 1.5 cups tapioca starch; 4 garlic cloves, minced; 1/2 cup ice water; 1 egg, beaten; 1 tsp salt; 1/2 cup vegetable oil

Crispy on the outside and chewy on the inside, these savory fish cakes are made from minced white fish and tapioca starch.

45 minMediumServes 4310 cal/serving

IndonesianAppetizerStovetopPescatarianHigh ProteinHalal-friendlyGluten-FreeDairy-FreeNut-FreeSoy-FreeShellfish-FreePork-FreeAlcohol-FreeSesame-FreeNightshade-Free

Ingredients

1 lb white fish fillets, minced
1.5 cups tapioca starch
4 garlic cloves, minced
1/2 cup ice water
1 egg, beaten
1 tsp salt
1/2 cup vegetable oil

Instructions

1

Mix 1 lb minced white fish fillets, 4 minced garlic cloves, 1 beaten egg, 1 tsp salt, and 1/2 cup ice water in a bowl until smooth.
2

Fold in 1.5 cups tapioca starch gradually to form a firm dough.
3

Shape dough into logs and boil in water for 12 minutes until floating.
4

Heat 1/2 cup vegetable oil in a skillet and fry boiled logs for 4 minutes until golden and internal temperature reaches 145F.

Questions

How long does Pempek Fish Cakes keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pempek Fish Cakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sambal Tomat sauce
Es Teler Mixed Fruit Coconut Cooler drink
Pumpkin Seed Pepita Salsa sauce

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