Authentic Pempek Palembang: Mackerel Fish Cakes with Tangy Vinegar Sauce

Pempek Palembang Ikan Tenggiri Recipe

Pempek Palembang Ikan Tenggiri is a beloved Indonesian dish from Palembang, known for its savory fish cakes made with mackerel and served with a tangy vinegar sauce. This recipe will guide you through making the traditional Pempek from scratch, including the preparation of both the fish cakes and the accompanying vinegar sauce.

Ingredients:

For the Pempek:

• 500 grams mackerel fish fillets, finely ground
• 400 grams sago flour (preferably sagu tani or Rose Brand)
• 250 ml cold water
• 1 ½ teaspoons fine salt
• 1 teaspoon optional flavor enhancer (can be used or omitted according to taste)
• 2 liters water for boiling pempek
• 200 grams sago flour for coating hands
• 1 tablespoon vegetable oil

For the Vinegar Sauce:

• 750 ml boiling water
• 500 grams palm sugar (or coconut sugar)
• 25 small bird’s eye chilies (adjust according to taste), finely ground
• 1 bulb garlic, finely ground
• 2 tablespoons vinegar
• 3 tablespoons tamarind paste

Instructions:

1. Prepare the Fish Mixture:

   • In a large mixing bowl, combine the finely ground mackerel with the cold water. Use your hands to mix well. If you notice any lumps of fish, use your fingers to break them up.
   • Add the fine salt and optional flavor enhancer to the fish mixture. Continue mixing until the salt is fully incorporated and the mixture starts to thicken.

2. Incorporate the Sago Flour:

   • Gradually sprinkle the 400 grams of sago flour into the fish mixture, adding it in small portions to ensure even distribution. Gently fold the sago flour into the mixture without pressing down too hard to avoid making the pempek dense.

3. Shape the Pempek:

   • Lightly coat your hands with 200 grams of sago flour. Take approximately 100 grams of the fish mixture and shape it into a ball about the size of a tennis ball. Roll it on a sago-floured cutting board to form an elongated shape, roughly 15-18 cm long.

4. Boil the Pempek:

   • Bring 2 liters of water to a boil in a large pot, adding 1 tablespoon of vegetable oil to prevent the pempek from sticking. Carefully drop the shaped pempek into the boiling water.
   • Continue boiling until the pempek floats to the surface, indicating they are cooked. Remove them from the water and let them drain.

5. Fry the Pempek:

   • Cut the boiled pempek into 2.5 cm wide slices. Heat some oil in a frying pan and fry the slices until golden brown and crispy. Drain on paper towels.

6. Prepare the Vinegar Sauce:

   • In a saucepan, combine 750 ml of boiling water with the palm sugar and tamarind paste. Stir until the sugar dissolves completely.
   • Strain the mixture using a fine sieve to remove any solids.
   • Stir in the finely ground bird’s eye chilies and garlic. Add the vinegar and adjust seasoning as needed.

7. Serve:

   • Store any unused pempek in an airtight container and keep them refrigerated. They can be fried as needed.
   • The vinegar sauce can be stored in the refrigerator and served cold or at room temperature with the pempek.

Enjoy your homemade Pempek Palembang Ikan Tenggiri, a true taste of Indonesian culinary tradition, with its crispy texture and zesty vinegar sauce!