Indonesian fish recipes

Crispy Tenggiri Fish Skin Pempek with Zesty Cuko Sauce

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Pempek Kulit Ikan Tenggiri

Discover the delightful flavors of Pempek Kulit Ikan Tenggiri, a traditional Indonesian dish that combines the rich essence of tenggiri fish skin with a medley of spices and sago. This unique recipe promises to tantalize your taste buds and can be served with a zesty cuko (sauce) for the ultimate culinary experience.

Ingredients

Ingredient Quantity
Tenggiri fish skin, finely minced 500 grams
Water 200 cc
Salt 1 teaspoon
Mushroom seasoning (or flavor enhancer) 1 teaspoon
Pepper 1/2 teaspoon
Sugar 1/2 teaspoon
Thick coconut milk 60 ml
Garlic (minced) 5 cloves
Shallots (minced) 5 cloves
Sago flour 350 grams
All-purpose flour 2 tablespoons
Additional sago for coating 100 grams

Instructions

  1. Mix the Base: In a mixing bowl, combine the minced fish skin with water gradually, adding in the salt. Mix until well incorporated.

  2. Incorporate Dry Ingredients: Add the all-purpose flour and thick coconut milk to the fish mixture. Stir well to blend all components.

  3. Add Sago Flour: Gradually mix in the sago flour until a cohesive dough forms.

  4. Shape the Pempek: Lightly coat your hands with sago flour to prevent sticking. Using a tablespoon, scoop the dough and form it into oval shapes. Place each piece onto a plate that has been dusted with extra sago flour.

  5. Fry the Pempek: Heat oil in a pan until hot. Gently add the shaped pempek into the hot oil, frying until they expand and turn golden brown.

  6. Cool and Cut: Once cooked, remove the pempek from the oil and let them cool. After cooling, cut them into bite-sized pieces.

  7. Serve: Fry the pieces again until crispy. Serve the pempek with cuko for a delightful balance of flavors that will surely make your taste buds dance!

Enjoy this delectable dish that is not only a treat for your palate but also a wonderful addition to any gathering!

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