Low Sodium Pempek
Discover the delightful flavors of **Low Sodium Pempek**, a healthier twist on Indonesia’s beloved fish cake dish. Made with fresh mackerel fillet, tapioca flour, and a splash of low-sodium chicken broth, this recipe delivers a tender, springy texture without compromising on taste. The accompanying tangy and slightly sweet *Cuko* sauce—made with tamarind pulp, palm sugar, and rice vinegar—perfectly complements the savory fish cakes and adds a rich depth of flavor. With its low-sodium profile, this pempek is an excellent choice for anyone seeking a heart-healthy, flavorful meal. Pan-fried for a golden finish and garnished with crisp julienned cucumber, it’s a crowd-pleasing dish that’s perfect as an appetizer or light main course. Whether you're new to pempek or a seasoned enthusiast, this recipe offers a balanced and wholesome take on a traditional favorite, ideal for sharing with family or friends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh mackerel fillet, skinless and boneless
- 250 grams tapioca flour
- 100 ml low-sodium chicken broth
- 1 large egg
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 0.5 teaspoon white pepper
- 30 grams tamarind pulp
- 50 grams palm sugar
- 250 ml water
- 1 medium cucumber, julienned
- 30 ml rice vinegar
Instructions
Begin by preparing the fish mixture. Cool the mackerel in the freezer for about 15 minutes to firm it up, making it easier to handle.
Use a food processor to blend the chilled mackerel into a smooth paste.
Transfer the fish paste to a mixing bowl. Add the tapioca flour, low-sodium chicken broth, egg, sugar, minced garlic, and white pepper. Mix everything thoroughly until you achieve a smooth and homogenous dough.
Dust a clean surface with a small amount of tapioca flour. Divide the dough into small portions and shape them into round or oval cakes, about the size of a small pancake.
Fill a large saucepan with water and bring it to a gentle simmer. Carefully drop the shaped fish cakes into the simmering water. Cook them until they float to the surface, then remove and place them on a plate lined with a clean towel to drain.
For the Cuko sauce, soak tamarind pulp in 100 ml of water for about 10 minutes. Squeeze and strain out the juice, discarding the pulp.
In a small pot, combine the tamarind juice, remaining water, and palm sugar. Simmer this mixture over low heat until the sugar dissolves completely. Add the rice vinegar. Stir well and remove from heat. Let it cool to room temperature.
When ready to serve, pan-fry the fish cakes in a non-stick pan until lightly golden on both sides.
Serve the pempek with Cuko sauce on the side for dipping, and garnish with julienned cucumber.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 87.5 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 46.3 mcg | 232% | |
| Calcium | 208 mg | 16% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2686 mg | 57% | |
*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.
