Gluten-Free Pempek

Experience the irresistible flavors of 'Gluten-Free Pempek,' a modern twist on Indonesia’s beloved fish cake dish, tailored for gluten-free diets. Made with tender mackerel fillets and tapioca flour, these savory delights boast a soft yet chewy texture. They are first boiled to perfection and then fried to achieve a golden-brown crispness. Paired with a sweet and tangy tamarind-based sauce infused with palmyra sugar and aromatic garlic, each bite is a harmony of bold and vibrant flavors. Serve this crowd-pleasing dish alongside fresh cucumber slices for a refreshing crunch. Perfect for gatherings or a family dinner, our gluten-free pempek is an authentic Indonesian treat that’s easy to make and impossible to resist.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Mackerel fish fillet
• 200 grams Tapioca flour
• 2 tablespoons Gluten-free soy sauce
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 250 milliliters Water
• 2 cloves Garlic
• 100 milliliters Vinegar
• 100 grams Palmyra sugar
• 1 medium, sliced Cucumber
• 1 tablespoon Tamarind paste
• 500 milliliters Palm oil

Directions

Step 1

Begin by preparing the fish paste. Mince the mackerel fillet finely or process it in a food processor until smooth.

Step 2

In a large bowl, combine the minced fish with tapioca flour, gluten-free soy sauce, and salt. Mix well until a dough-like consistency is achieved.

Step 3

Divide the dough into small portions and shape each portion into an oval, about the size of your palm. Flatten slightly in the middle to allow for even cooking.

Step 4

Bring a pot of water to a boil, then reduce the heat to a simmer. Gently drop the pempek into the simmering water and cook until they float to the surface. Continue cooking for another 5 minutes.

Step 5

Remove the pempek from the water and drain on a paper towel.

Step 6

Heat palm oil in a deep frying pan over medium heat. Fry the boiled pempek until golden brown, then set aside.

Step 7

For the sauce, finely chop the garlic cloves. In a saucepan, mix the chopped garlic, water, vinegar, palmyra sugar, tamarind paste, and sugar.

Step 8

Bring the sauce mixture to a boil, then reduce the heat and simmer for 10 minutes. Stir until the sugar has dissolved, and the sauce has thickened slightly.

Step 9

Remove the sauce from the heat and allow it to cool. Strain into a serving bowl if desired, to remove the garlic bits.

Step 10

Serve the pempek with the sweet and tangy sauce, and accompany with sliced cucumber for freshness.

Nutrition Facts

Serving size	1871.4 grams (1871.4g)

Amount per serving	% Daily Value*
Calories	6171

Total Fat 525.40g	674%
Saturated Fat 240.90g	1205%
Polyunsaturated Fat 0.10g
Cholesterol 350mg	117%
Sodium 4695mg	204%
Total Carbohydrate 294.50g	107%
Dietary Fiber 3.50g	13%
Total Sugars 113.70g
Protein 100.60g	201%

Vitamin D 1800IU	9000%
Calcium 255mg	20%
Iron 14mg	77%
Potassium 2917mg	62%

*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: 75.0%

Protein: 6.4%

Carbs: 18.7%