Sugar-Free Pempek
Dive into the delightful world of "Sugar-Free Pempek," a light and flavorful twist on Indonesia’s beloved fish cake dish. Crafted from tender white fish fillets blended with silky tapioca flour and aromatic spices like garlic powder and white pepper, this recipe skips the sugar while embracing bold, tangy flavors from a vinegar-tamarind sauce. With an easy-to-follow process, you'll shape the dough, simmer these protein-packed goodies until perfectly cooked, and finish them on a hot skillet for a golden, crispy crust. Pair with refreshing cucumber slices and a spicy, sugar-free sauce that balances perfectly between tang and heat. This healthier version of Pempek is ideal for those seeking a guilt-free, protein-rich snack or a unique dish to liven up your dinner table!
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Recipe Information
Ingredients
- 500 grams White fish fillets, skinless and boneless
- 250 grams Tapioca flour
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 0.5 teaspoon White pepper
- 100 milliliters Water
- 30 milliliters Vinegar
- 1 tablespoon Tamarind paste
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt (for sauce)
- 1 medium Cucumber, thinly sliced (optional, for serving)
- 50 milliliters Rice vinegar
Instructions
Start by preparing the fish paste. Cut the fish fillets into smaller pieces and place them into a food processor. Pulse until it forms a smooth paste.
Transfer the fish paste to a mixing bowl. Add the tapioca flour, egg, salt, garlic powder, and white pepper to the paste.
Gradually add water and mix everything well with your hands until the mixture is smooth and pliable. If the paste is too sticky, add a little more tapioca flour.
Divide the dough into 10 equal portions. Roll each portion into an oval shape using your hands. Once shaped, set aside on a tray lined with parchment paper.
Bring a pot of water to a boil over medium-high heat. Add a pinch of salt. Once boiling, reduce the heat to a simmer.
Carefully slide each shaped Pempek into the simmering water. Let them cook for about 15-20 minutes or until they float to the surface. Remove with a slotted spoon and let them cool slightly on a cooling rack.
While the Pempek is cooling, prepare the sauce by mixing the vinegar, tamarind paste, chili powder, salt, and rice vinegar in a small saucepan.
Bring the sauce mixture to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally. Set aside to cool.
Once the Pempek has cooled slightly, heat a non-stick grilling pan or skillet over medium heat. Sear each Pempek until it is golden brown and slightly crispy on both sides, about 3-4 minutes per side.
Serve the Pempek warm, sliced, along with the prepared sauce and sliced cucumber for a refreshing side.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.6 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1837 mg | 39% | |
*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.
