Crispy Fish Pempek with Spicy Vinegar Sauce
Indonesian fried fish cakes with tapioca shell and tangy spiced vinegar dip. Ready in 25 minutes with crispy edges and a tender, savory center.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 250 g cod or halibut fillet, skinless
- ½ cup tapioca flour (or tapioca starch)
- 2 tbsp all-purpose flour
- 1.5 tbsp fish sauce
- ¼ cup white vinegar
- 1 tbsp red chili paste or sambal (optional but recommended)
- ¼ tsp shrimp paste (terasi), optional
- 1 cup neutral cooking oil for frying
Instructions
- 1
Pulse fish in a food processor until finely ground, ~30 seconds. Transfer to a bowl.
- 2
Mix tapioca flour, all-purpose flour, fish sauce, and 0.25 cup water into the ground fish until a paste forms.
- 3
Heat oil in a deep skillet over medium-high until it shimmers, ~90 seconds.
- 4
Scoop tablespoon-sized portions of paste and drop into hot oil. Fry until golden brown and crispy, ~4 minutes per batch.
- 5
Whisk vinegar, chili paste, shrimp paste if using, 0.25 cup water, and a pinch of salt until smooth.
- 6
Drain pempek on paper towels. Serve immediately with spiced vinegar sauce for dipping.
Tools you’ll need
- food processor
- bowl
- deep skillet or sauce pot (3-quart minimum)
- slotted spoon or spider strainer
- paper towels
- small bowl or serving cup for sauce
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