Whole30 Batagor (Indonesian Fried Fish Dumplings)

Discover a healthier twist on a beloved Indonesian street food classic with this Whole30 Batagor (Indonesian Fried Fish Dumplings) recipe! Made with tender white fish, tapioca flour, and a medley of aromatic ingredients like garlic and green onion, these golden, crispy dumplings are pan-fried to perfection in coconut oil for a Whole30-compliant treat. The dish is elevated by a creamy and tangy almond butter dipping sauce infused with coconut aminos, lime juice, and a hint of red chili for a subtle kick. Perfect as an appetizer or a main course, this gluten-free, grain-free, and dairy-free take on batagor is big on flavor and satisfying crunch. Serve it fresh, hot, and paired with the irresistible dipping sauce for an authentic Indonesian-inspired experience that’s equally wholesome and indulgent.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams White fish fillet
• 60 grams Tapioca flour
• 1 large Egg
• 2 cloves Garlic clove
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 2 stalks Green onion
• 120 milliliters Coconut oil
• 100 grams Whole30-compliant almond butter
• 3 tablespoons Coconut aminos
• 2 tablespoons Lime juice
• 1 small Red chili

Directions

Step 1

Begin by mincing the garlic cloves and slicing the green onions thinly. Set aside.

Step 2

Cut the white fish fillet into chunks and add to a food processor. Pulse until finely minced but not a paste.

Step 3

Transfer minced fish to a large bowl. Add tapioca flour, the egg, minced garlic, salt, and white pepper. Mix thoroughly until well combined.

Step 4

Stir in the sliced green onions into the fish mixture.

Step 5

Using your hands, form the fish mixture into small balls, about the size of a walnut, and flatten slightly to form dumplings.

Step 6

Heat coconut oil in a deep pan over medium heat. Once oil is hot (around 175°C or 350°F, test by dropping a small piece of mixture and it should bubble actively), gently add the dumplings in batches to avoid crowding.

Step 7

Fry each side of the dumplings for about 4-5 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.

Step 8

Prepare the dipping sauce by mixing the almond butter, coconut aminos, and lime juice in a bowl. If a smoother texture is preferred, blend the mixture in a small food processor.

Step 9

Finely chop the red chili and incorporate it into the sauce for heat, adjusting amount based on preferred spiciness.

Step 10

Serve the fried fish dumplings hot with the almond butter dipping sauce on the side.

Nutrition Facts

Serving size	(894.6g)

Amount per serving	% Daily Value*
Calories	2366.0

Total Fat 174.2g	0%
Saturated Fat 101.2g	0%
Polyunsaturated Fat 3.9g
Cholesterol 414.2mg	0%
Sodium 3500.3mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 11.6g	0%
Total Sugars 16.7g
Protein 104.6g	0%

Vitamin D 53.8IU	0%
Calcium 404.7mg	0%
Iron 8.1mg	0%
Potassium 2358.3mg	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: 66.4%

Protein: 17.7%

Carbs: 15.9%