Indonesian Pempek Fish Cakes with Tamarind Sauce

Ingredients

• 12 oz white fish fillets, very finely minced
• 1 1/2 cups tapioca starch
• 1/2 cup cold water
• 1 large egg
• 3 cups neutral oil, for frying
• 5 garlic cloves, minced
• 1/3 cup tamarind paste
• 1/2 cup palm or brown sugar
• 2 to 3 bird's eye chilies, minced
• 1 cucumber, diced
• 1 tbsp soy sauce
• 1 lime, cut into wedges
• Salt and white pepper

Steps

1. Mix the minced fish with the cold water, the egg, half the garlic, 1 1/2 teaspoons salt, and white pepper until it forms a sticky paste.
2. Fold in the tapioca starch with a light hand, just until it comes together into a soft, tacky dough.
3. Do not knead it. Working tapioca dough hard makes the finished pempek tough and rubbery instead of springy.
4. With wet hands, shape the dough into torpedoes or thick logs about 4 inches long.
5. Bring a large pot of salted water to a gentle simmer, not a rolling boil, and lower the pempek in.
6. Poach for 12 to 15 minutes, until they float and are firm all the way through. Lift them out and let them cool and dry completely on a rack.
7. For the cuko, simmer the tamarind, sugar, remaining garlic, chilies, soy sauce, and 1 cup water for 15 minutes, until dark and syrupy. Strain it.
8. Heat the oil to 350F (175C) and fry the boiled pempek for 3 to 4 minutes, until golden and blistered. Slice and serve with the cuko, cucumber, and lime wedges.

Allergen note: Contains gluten, egg, soy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.