Pempek Kapal Selam (Indonesian Fried Fish Cake)

Pempek Kapal Selam (Indonesian Fried Fish Cake) Ingredients

FISH CAKE :600 gr mackerel fish fillet (boneless) or (ground 550 gr)400 gr tapioca flour plus more for dusting1 1/2 tbsp salt1 tbsp msg200 ml Ice water150 gr egg whites15 egg yolksWater for boilingOil for deep fryDiced cucumberSAUCE/ CUKO :1 L water400 gr palm sugar100 gr long chili10 bird’s eye chili/thai chili (adjust to taste)17 garlic cloves3 tbsp tamarind liquid3 tbsp rice vinegar2 1/2 tsp salt

Steps

SAUCE1. Blend chilies and garlic with 50 ml water in a food processor until smooth and pasty. Set aside2. Boil 1 L of water in a pot or deep pan, add in the chili garlic mixture, along with the rest of the ingredients3. Stir and let it simmer for 10-15 mins. Off the heat and set asideFISH CAKE1. Scrape fish flesh using a spoon, when done discard skin (or you can get 550 gr ground mackerel fish) then transfer into a food processorBlend fish until smooth and pasty2. Add water gradually, then add egg whites and blend3. Add msg and salt, blend again until well combined4. Transfer into a bowl, add tapioca flour gradually while mixing it using a spatula gently and don’t over mix to prevent fish cake from turning tough, mix until combined, End dough will be sticky5. Fill a big pot 1/2-3/4 way with water, boil and add 2 tbsp oil6. Sprinkle work surfaces and coat your hand with flour. divide dough into 15 equal pieces, each weigh around 80gr7. Take one and place onto the working surface, roll into a 10 cm log gently, lift it and make a hole on one end of the log using your thumb, creating a big well (shown on the video)8. Place an egg yolk inside, then pinch from right-left to close9. Immediately transfer into the boiling water and let it cook for 10-12 mins. Do the remaining. Strain and let them cool completely10. Heat oil in a pan, in a very hot oil shallow or deep fry the fishcake until golden. Cut into small pieces, Serve it with the sauce and diced cucumber