Gluten-Free Batagor (Indonesian Fried Fish Dumplings)
Indulge in the irresistible flavors of Gluten-Free Batagor, a delightful twist on the traditional Indonesian fried fish dumplings. This recipe features a perfectly balanced blend of mackerel or sardines, garlic, and scallions, bound together with gluten-free tapioca and rice flour for a tender-yet-chewy texture. Deep-fried to golden perfection, these savory dumplings are served with a creamy and zesty peanut sauce made with sweet soy sauce, lime juice, and a touch of chili paste for an authentic Indonesian flare. Perfect for sharing or as a standout appetizer, this gluten-free take on a classic street food favorite ensures everyone at the table can enjoy its bold, satisfying flavors. Easy to make in just 45 minutes, it’s a crowd-pleaser you’ll want to savor again and again!
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Ingredients
- 300 grams Fish fillet (mackerel or sardines)
- 100 grams Gluten-free tapioca flour
- 50 grams Gluten-free rice flour
- 1 large Egg
- 3 cloves Garlic
- 2 stalks Scallions
- 1 teaspoon Salt
- 1 teaspoon White pepper
- 500 milliliters Oil for frying
- 100 grams Peanut butter
- 2 tablespoons Sweet soy sauce (gluten-free)
- 1 whole Lime
- 100 milliliters Water
- 1 tablespoon Red chili paste
Directions
Step 1
Start by preparing the fish dumpling mixture. Place fish fillet, garlic cloves, chopped scallions, and egg into a food processor. Blend until smooth.
Step 2
Transfer the fish mixture to a bowl. Add gluten-free tapioca flour, rice flour, salt, and white pepper. Mix well until you have a smooth dough-like consistency.
Step 3
Divide the dough into small balls, around the size of a golf ball. Flatten each ball slightly.
Step 4
Heat oil in a deep fryer or large pan over medium-high heat.
Step 5
While the oil is heating, prepare the peanut sauce. In a small saucepan over low heat, whisk together peanut butter, sweet soy sauce, lime juice, water, and red chili paste until smooth.
Step 6
Once the oil is hot, carefully lower dumplings into the oil. Fry in batches, being sure not to overcrowd the pan, for about 5-7 minutes or until golden brown and crispy.
Step 7
Transfer fried dumplings onto a paper towel-lined plate to drain excess oil.
Step 8
Serve the gluten-free batagor warm, drizzled with the peanut sauce.
Nutrition Facts
| Serving size | (1366.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6303.5 |
| Total Fat 602.4g | 0% |
| Saturated Fat 94.0g | 0% |
| Polyunsaturated Fat 14.5g | |
| Cholesterol 429.5mg | 0% |
| Sodium 4268.0mg | 0% |
| Total Carbohydrate 191.6g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 37.5g | |
| Protein 95.6g | 0% |
| Vitamin D 803.8IU | 0% |
| Calcium 345.6mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2340.0mg | 0% |
Source of Calories