Paleo Batagor (Indonesian Fried Fish Dumplings)
Experience the vibrant flavors of Indonesia with this Paleo Batagor, a wholesome twist on traditional Indonesian fried fish dumplings. Made with white fish fillets, arrowroot and coconut flours, and seasoned with garlic and spring onions, these golden, crispy dumplings are both gluten-free and grain-free, making them perfect for a paleo lifestyle. Served alongside a rich, creamy peanut sauce infused with tamarind, coconut aminos, and a hint of natural sweetness from coconut sugar, this dish is a delightful balance of textures and tastes. Easy to prepare in under an hour, this crowd-pleaser is ideal for a quick snack, appetizer, or even a light meal. Elevate your taste buds with Paleo Batagor—an irresistible fusion of tradition and modern dietary preferences!
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Ingredients
- 500 grams white fish fillets (such as cod or tilapia)
- 75 grams arrowroot flour
- 50 grams coconut flour
- 1 large egg
- 3 garlic cloves, minced
- 2 spring onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters coconut oil for frying
- 100 grams peanuts
- 1 tablespoon tamarind paste
- 2 tablespoons coconut aminos
- 1 tablespoon coconut sugar
- 150 milliliters water
Directions
Step 1
Start by preparing the peanut sauce. In a food processor, combine peanuts, tamarind paste, coconut aminos, coconut sugar, and water. Blend until smooth, adjusting the consistency with additional water if needed. Set aside.
Step 2
Cut the white fish fillets into small pieces and place them in a food processor. Add the minced garlic, chopped spring onions, salt, and black pepper. Pulse until the mixture is smooth and well combined.
Step 3
Transfer the fish mixture to a mixing bowl. Add the arrowroot flour and coconut flour, mixing well to combine. Add the egg and continue mixing until the batter is uniform.
Step 4
Heat coconut oil in a deep frying pan over medium heat. The oil should be sufficiently hot but not smoking.
Step 5
Using a tablespoon, scoop the fish mixture and carefully drop into the hot oil, flattening slightly with the back of the spoon to form small patties.
Step 6
Fry the batagor in batches, taking care not to overcrowd the pan, until they are golden brown and cooked through, about 3-5 minutes per side.
Step 7
Remove the fried dumplings from the oil and drain on a paper towel-lined plate.
Step 8
Serve the Paleo Batagor hot, accompanied by the prepared peanut sauce for dipping.
Nutrition Facts
| Serving size | (1556.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6110.2 |
| Total Fat 572.4g | 0% |
| Saturated Fat 447.0g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 519.5mg | 0% |
| Sodium 3790.3mg | 0% |
| Total Carbohydrate 149.8g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 37.2g | |
| Protein 151.9g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 298.9mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2804.3mg | 0% |
Source of Calories