Sugar-Free Pempek

Enjoy a healthier twist on a beloved Indonesian classic with this Sugar-Free Pempek recipe! Crafted from tender white fish fillets and tapioca flour, these savory fish cakes are known for their perfectly chewy texture and subtle umami flavor. With no added sugar, this recipe is ideal for those seeking a guilt-free yet authentic culinary experience. The Pempek comes alive when paired with a tangy tamarind-vinegar dipping sauce—balanced with a hint of chili for a gentle kick. Sear them to golden perfection for a satisfying crispness, and serve alongside thinly sliced cucumber for a refreshing, low-carb finishing touch. Quick to prepare and rich in bold flavors, this sugar-free Pempek is perfect for sharing at lunch, dinner, or as a unique appetizer.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams White fish fillets, skinless and boneless
• 250 grams Tapioca flour
• 1 large Egg
• 1 teaspoon Salt
• 1 teaspoon Garlic powder
• 0.5 teaspoon White pepper
• 100 milliliters Water
• 30 milliliters Vinegar
• 1 tablespoon Tamarind paste
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt (for sauce)
• 1 medium Cucumber, thinly sliced (optional, for serving)
• 50 milliliters Rice vinegar

Directions

Step 1

Start by preparing the fish paste. Cut the fish fillets into smaller pieces and place them into a food processor. Pulse until it forms a smooth paste.

Step 2

Transfer the fish paste to a mixing bowl. Add the tapioca flour, egg, salt, garlic powder, and white pepper to the paste.

Step 3

Gradually add water and mix everything well with your hands until the mixture is smooth and pliable. If the paste is too sticky, add a little more tapioca flour.

Step 4

Divide the dough into 10 equal portions. Roll each portion into an oval shape using your hands. Once shaped, set aside on a tray lined with parchment paper.

Step 5

Bring a pot of water to a boil over medium-high heat. Add a pinch of salt. Once boiling, reduce the heat to a simmer.

Step 6

Carefully slide each shaped Pempek into the simmering water. Let them cook for about 15-20 minutes or until they float to the surface. Remove with a slotted spoon and let them cool slightly on a cooling rack.

Step 7

While the Pempek is cooling, prepare the sauce by mixing the vinegar, tamarind paste, chili powder, salt, and rice vinegar in a small saucepan.

Step 8

Bring the sauce mixture to a gentle simmer over medium heat. Cook for 5 minutes, stirring occasionally. Set aside to cool.

Step 9

Once the Pempek has cooled slightly, heat a non-stick grilling pan or skillet over medium heat. Sear each Pempek until it is golden brown and slightly crispy on both sides, about 3-4 minutes per side.

Step 10

Serve the Pempek warm, sliced, along with the prepared sauce and sliced cucumber for a refreshing side.

Nutrition Facts

Serving size	(1071.2g)

Amount per serving	% Daily Value*
Calories	1518.1

Total Fat 13.4g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 469.5mg	0%
Sodium 3930.2mg	0%
Total Carbohydrate 238.4g	0%
Dietary Fiber 4.6g	0%
Total Sugars 18.6g
Protein 108.0g	0%

Vitamin D 1053.8IU	0%
Calcium 217.7mg	0%
Iron 7.7mg	0%
Potassium 1837.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.0%

Protein: 28.7%

Carbs: 63.3%