Palembang Fish Cake Submarines with Sweet-Sour Palm Sugar Sauce

What you need

• 300 g (10 oz) skinless firm white fish fillet, Spanish mackerel is traditional; catfish or cod also work, kept very cold
• 150 g (5 oz) tapioca starch, plus extra for dusting
• 100 ml (scant 1/2 cup) ice-cold water
• 2 cloves garlic, minced to a paste
• 1 tsp salt
• 1 tsp sugar
• 4 small eggs
• 500 ml (2 cups) vegetable oil, for shallow-frying, plus 1 tbsp for your hands
• 100 g (3 1/2 oz) palm sugar, chopped
• 400 ml (1 2/3 cups) water, for the sauce
• 4 cloves garlic cloves, for the sauce, crushed
• 6 Thai chilies, crushed
• 3 tbsp cane vinegar
• 1 small cucumber, diced, to serve

Method

Restated from the original video

1. 1

   For the sauce, put the palm sugar, water, garlic cloves and chilies in a small pot. Simmer over medium heat, stirring, until the sugar has dissolved, 5 min.

2. 2

   Stir in the cane vinegar and a pinch of salt, simmer 5 min more, then take off the heat and let it cool. Strain before serving.

3. 3

   Cut the fish into chunks and chill it. Blend it with the garlic, salt, sugar and ice-cold water into a smooth, sticky paste.

4. 4

   Tip the paste into a bowl. Add the tapioca starch and mix with your hand, without kneading, until a soft dough forms that does not stick to your fingers.

5. 5

   Bring a large pot of water to a gentle simmer. Lightly oil your hands and a plate.

6. 6

   Divide the dough into 4 equal portions. Flatten one in your palm into a thick oval and press a hollow into the middle.

7. 7

   Crack an egg into the hollow, pinch the edges together over it and roll gently into a plump torpedo shape, sealing the seam well. Repeat with the rest.

8. 8

   Lower the pempek into the simmering water, 2 at a time. Cook until they float, then simmer 8-10 min more.

9. 9

   Lift out with a slotted spoon, rinse briefly under cold water, drain, and cool to room temperature, about 15 min.

10. 10

    Heat the oil in a frying pan over medium heat to 175 °C (350 °F). Fry the pempek, turning, until golden and lightly crisp all over, 4-5 min.

11. 11

    Drain on paper towels, then slice each into rounds about 1.5 cm (1/2 in) thick.

12. 12

    Serve warm with the diced cucumber and the sauce poured over.

Imported from eresep.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.