Low Sodium Pempek
Discover a healthier twist on a beloved South Sumatran delicacy with this Low Sodium Pempek recipe! Made with fresh mackerel fillet, tapioca flour, and a hint of low-sodium chicken broth, this Indonesian fish cake is perfect for those watching their salt intake without sacrificing authentic flavors. The tender fish cakes are simmered until perfectly cooked, then lightly pan-fried to achieve a delicate golden crust. Paired with a tangy, homemade tamarind and palm sugar dipping sauce known as Cuko, and garnished with crisp julienned cucumber, this dish delivers a delightful balance of savory, sweet, and sour notes. Ready in just over an hour, it’s a wholesome and flavorful treat suitable for weekday meals or entertaining guests. Try this lower-sodium version of pempek and enjoy the taste of Indonesia with a nutritious spin!
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Ingredients
- 500 grams fresh mackerel fillet, skinless and boneless
- 250 grams tapioca flour
- 100 ml low-sodium chicken broth
- 1 large egg
- 1 tablespoon granulated sugar
- 3 cloves garlic, minced
- 0.5 teaspoon white pepper
- 30 grams tamarind pulp
- 50 grams palm sugar
- 250 ml water
- 1 medium cucumber, julienned
- 30 ml rice vinegar
Directions
Step 1
Begin by preparing the fish mixture. Cool the mackerel in the freezer for about 15 minutes to firm it up, making it easier to handle.
Step 2
Use a food processor to blend the chilled mackerel into a smooth paste.
Step 3
Transfer the fish paste to a mixing bowl. Add the tapioca flour, low-sodium chicken broth, egg, sugar, minced garlic, and white pepper. Mix everything thoroughly until you achieve a smooth and homogenous dough.
Step 4
Dust a clean surface with a small amount of tapioca flour. Divide the dough into small portions and shape them into round or oval cakes, about the size of a small pancake.
Step 5
Fill a large saucepan with water and bring it to a gentle simmer. Carefully drop the shaped fish cakes into the simmering water. Cook them until they float to the surface, then remove and place them on a plate lined with a clean towel to drain.
Step 6
For the Cuko sauce, soak tamarind pulp in 100 ml of water for about 10 minutes. Squeeze and strain out the juice, discarding the pulp.
Step 7
In a small pot, combine the tamarind juice, remaining water, and palm sugar. Simmer this mixture over low heat until the sugar dissolves completely. Add the rice vinegar. Stir well and remove from heat. Let it cool to room temperature.
Step 8
When ready to serve, pan-fry the fish cakes in a non-stick pan until lightly golden on both sides.
Step 9
Serve the pempek with Cuko sauce on the side for dipping, and garnish with julienned cucumber.
Nutrition Facts
| Serving size | (1393.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2369.2 |
| Total Fat 78.3g | 0% |
| Saturated Fat 18.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 569.5mg | 0% |
| Sodium 624.4mg | 0% |
| Total Carbohydrate 311.2g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 87.5g | |
| Protein 105.2g | 0% |
| Vitamin D 1853.8IU | 0% |
| Calcium 208.1mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2685.6mg | 0% |
Source of Calories