Pempek | Palembang-Style Fish Cakes with Tangy Cuko Sauce

Check the fillets for bones by running your finger over the flesh against the grain and pulling out any bones you find with tweezers. Coarsely chop the fish and process in 20-second bursts until it forms a paste. Add the crushed garlic, salt, white pepper, and ice water, then process once more. The mixture should be light gray, glossy, and fluid.

Transfer the paste to a wide bowl and mix in the tapioca starch by hand in three batches. Do not use a food processor; working the starch too much makes the dough tough. Stop as soon as the ingredients come together and the dough no longer sticks to your hands—it should feel like soft cookie dough. If needed, add 1–2 spoonfuls of water.

Lightly oil your hands and divide the dough into 6 equal pieces. Roll each piece into a cylinder 15 cm long and 4 cm thick. Make sure there are no cracks on the surface; they can open during boiling and cause the fish cakes to fall apart.

Bring plenty of water to a boil in a wide pot, reduce the heat, and lower in the cylinders one at a time. The fish cakes sink at first and rise as they cook. Once they float, cook for 10 minutes more, then remove them with a slotted spoon and let them cool on a wire rack.

Mash the tamarind paste into 400 ml water and strain it through a fine cloth. Pour the strained liquid into a small saucepan and add the coconut sugar, crushed garlic, chopped chili, and salt. Simmer over low heat until the sauce thickens slightly and coats a spoon in a thin layer. Remove from the heat and squeeze in the juice of half a lemon.

Slice the cooled fish cakes 1.5 cm thick. Heat the oil to 170°C / 340°F and fry the slices in batches without crowding the pan. Remove them when the outside is golden; the inside is already cooked. Drain on paper towels, transfer to a bowl, pour the cuko sauce over them, and serve with diced cucumber.