Pempek Ikan Gabus is a traditional Indonesian dish known for its savory and chewy texture. This delightful fish cake is a favorite in Indonesian cuisine and is often enjoyed as a snack or appetizer. Here’s how to make it:
Ingredients
- 1 kg ground gabus fish (or substitute with any firm white fish)
- 8 oz tapioca flour
- 4 tablespoons fine salt
- 1 tablespoon Sasa seasoning (or any all-purpose seasoning)
- 600 ml ice-cold water
- 3 tablespoons vegetable oil
Instructions
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Combine Ingredients: In a large mixing bowl, combine the ground fish, fine salt, Sasa seasoning, ice-cold water, and vegetable oil. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth.
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Add Tapioca Flour: Gradually add the tapioca flour to the fish mixture, stirring continuously. Continue to mix until the flour is fully absorbed and the dough becomes cohesive and elastic.
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Shape the Pempek: Shape the dough into your desired form. If making Pempek Telur (egg pempek), you can fill the dough with a whole egg before sealing it.
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Boil the Pempek: Bring a large pot of water to a boil, adding a small amount of vegetable oil to prevent sticking. Carefully drop the shaped pempek into the boiling water. Cook until the pempek floats and becomes firm, which usually takes about 10-15 minutes.
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Drain and Serve: Remove the pempek from the boiling water and drain on a paper towel. Allow to cool slightly before serving.
Enjoy your Pempek Ikan Gabus with a dipping sauce or as part of a meal. This recipe yields a savory treat that embodies the rich flavors of Indonesian cuisine.