20-Min Pempek: Crispy Fish Cakes in Tangy Broth
Indonesian street-food classic simplified for weeknights: crispy golden fish-and-tapioca cakes simmered in a punchy garlic-vinegar broth. Chewy, savory, addictive.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 200 g white fish fillets (cod, snapper, or whiting), flaked
- ¾ cup tapioca starch (or cornstarch)
- 1 whole eggs
- 100 g shrimp, chopped
- 3 tbsp white vinegar
- 4 whole garlic cloves, minced
- ½ tsp chili flakes (or 1 red chili, sliced)
Instructions
- 1
Mix flaked fish, tapioca starch, egg, and chopped shrimp in a bowl until sticky. Roll into 8 golf-ball-sized cakes.
- 2
Heat 1/4 cup oil in a large skillet over medium-high until shimmering. Pan-fry fish cakes 2–3 minutes per side until golden.
- 3
Pour out all but 1 tbsp oil. Add minced garlic and fry 30 seconds until fragrant.
- 4
Add 1 cup water, vinegar, and chili flakes. Bring to a gentle simmer.
- 5
Return fish cakes to the broth and simmer 2 minutes until heated through. Taste and adjust salt and vinegar.
- 6
Serve hot in bowls with broth spooned over top. Accompany with crackers or rice if desired.
Tools you’ll need
- mixing bowl
- large skillet (12-inch preferred)
- wooden spoon or spatula
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