Low Fat Pempek
Delight in the guilt-free pleasure of **Low Fat Pempek**, a healthier take on Indonesia’s beloved fish cake. Crafted with skinless low-fat white fish fillets, egg whites, and tapioca flour, this recipe balances lightness and authentic flavor, making it perfect for health-conscious foodies. Steamed instead of deep-fried, these tender pempek are paired with a tangy tamarind and vinegar dipping sauce, infused with brown sugar for a touch of sweetness. Serve them alongside crisp cucumber slices for a refreshing contrast, and add a dash of chili sauce for an optional spicy kick. Ready in under an hour, this dish is a nutritious, crowd-pleasing appetizer or snack that brings the distinctive taste of Pempek to the table with a guilt-free twist. Perfect for fans of Indonesian cuisine searching for lighter recipes!
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Recipe Information
Ingredients
- 400 grams skinless low-fat white fish fillets (such as cod or tilapia)
- 200 grams tapioca flour
- 1 egg white
- 2 cloves garlic, minced
- 0.5 teaspoon white pepper
- 1 teaspoon salt
- 200 milliliters water
- 100 milliliters vinegar
- 50 grams brown sugar
- 1 tablespoon tamarind paste
- 0.5 cucumber, thinly sliced
- 2 tablespoons chili sauce (optional)
Instructions
Prepare the Fish Paste: In a food processor, blend the fish fillets until smooth. Transfer to a mixing bowl.
Add the egg white, minced garlic, white pepper, and salt to the fish paste. Mix well to combine.
Gradually add the tapioca flour into the fish mixture, stirring constantly while slowly adding 200 milliliters of water until incorporated into a smooth, pliable dough.
Form the Pempek: Divide the dough into small portions and shape each into oval or cylinder shapes, about 3-4 inches long.
Cooking: Steam the Pempek in a steamer over boiling water for about 15 minutes or until they firm up and turn opaque.
Prepare the Dipping Sauce: In a small saucepan, combine the vinegar, brown sugar, tamarind paste, and optional chili sauce. Heat gently while stirring until the sugar is dissolved then set aside.
Serving: Let the steamed pempek cool slightly before slicing into bite-sized pieces. Serve with the dipping sauce and garnish with slices of cucumber.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.4 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
