Mackerel Fish Pempek And Why Pempek Use Mackerel

Why Pempek Use Mackerel?

Mackerel is the most common type of fish used in making pempek. This type of fish has a soft and sticky meat texture. As a result, mackerel can make pempek more chewy. The savory taste of mackerel makes the pempek taste more distinctive and delicious.

What kind of fish do you use?

This typical Palembang food is famous for its delicious, savory, and chewy taste. Currently, there are lots of pempek sellers in various regions with increasingly diverse flavor variants. Pempek is usually made with fish-based ingredients, such as tuna, mackerel, snakehead fish, and other types of fish.

Ingredient

500gr skinless mackerel fillet
5 cloves of garlic
200ml ice water
1 tbsp powdered mushroom stock
1 tbsp salt
1 tbsp sugar
450gr sago flour
2 tbsp rice flour

Additional Seasoning for Pempek Ada

2 cloves of red onion, chopped
1 scallion, chopped
2 tbsp instant coconut milk

Complementary

Enough sago flour for hands & cutting boards
Enough water to boil

How to make

1. Puree fish & garlic using a food processor.
2. Add ice water, mix until there are no lumps and it becomes a paste.
3. Give seasoning, stir until well blended.
4. Transfer the dough to a bowl, add the sago flour & rice flour little by little, stir until well mixed with a wooden spoon.
5. Shape according to taste. I make lenses, submarines & fabrics. The lenjer is immediately shaped into an oval, before that the hands and cutting boards have been coated with sago. For the sub, fill with beaten egg. And for preparation, add additional spices to the dough, mix well and form a round shape.
6. Boil pempek in boiling water until it floats & is cooked.
7. Lift & drain.
8. Can be directly enjoyed as pempek boiled, fried first, or burned.