Pempek with Sweet-Spicy Dipping Sauce

Step 1

Place the 4 garlic cloves and red chili in a mortar and pound them together with a pestle until completely broken down into a coarse paste, about 2 minutes.

Step 2

Add the 2 tablespoons brown sugar to the mortar and crush everything together until the sugar dissolves slightly and the mixture looks like wet crumbs, about 1 minute.

Step 3

Pour the 3 tablespoons vinegar and 1/4 cup water into a small bowl, then add the garlic-chili paste and stir until uniform and the sugar is fully dissolved.

Step 4

Set the sauce bowl aside at room temperature to let the flavors blend while you prepare the pempek.

Step 5

Pat the 0.5 lb fish fillets completely dry with paper towels by pressing gently all over both sides until no moisture beads remain.

Step 6

Cut the dried fish into 1-inch chunks by slicing lengthwise along the grain, then cutting crosswise into cubes.

Step 7

Place the fish chunks into a food processor and pulse 15–20 times until the fish is completely shredded into thin threads that stick together slightly, about the texture of pulled chicken.

Step 8

Transfer the shredded fish to a medium bowl, sprinkle the 0.75 cup tapioca starch and 0.5 tsp salt on top, and stir with a wooden spoon until everything is evenly mixed and the starch is absorbed.

Step 9

Knead the mixture in the bowl by pressing and folding it with your hand for 2 minutes until it becomes sticky and paste-like, holding together when squeezed.

Step 10

Pour the 3 cups neutral oil into a heavy-bottomed pot or deep skillet and set it over medium-high heat.

Step 11

Wait 5 minutes for the oil to heat, then insert a thermometer — the oil is ready when it reaches 325°F, or when a small piece of dough sizzles immediately and floats in 20 seconds.

Step 12

Wet your hands and scoop about 2 tablespoons of fish mixture into your palm, squeeze it gently into an oval ball slightly larger than a marble, and carefully slide it into the hot oil.

Step 13

Repeat step 12 until you have 8–10 balls in the oil, spacing them so they do not touch; do not overcrowd the pan.

Step 14

Fry without moving the balls for 3 minutes until the bottoms turn light golden brown, visible when you gently lift one with a slotted spoon.

Step 15

Turn each ball over using a slotted spoon and fry for 2–3 minutes more until all sides are deep golden brown and the surface looks shiny and crispy.

Step 16

Use the slotted spoon to lift each pempek from the oil and place it on a paper-towel-lined plate to drain, about 1 minute per batch.

Step 17

Repeat steps 12–16 with the remaining fish mixture until all pempek are fried.

Step 18

Arrange the warm pempek on a serving plate or two individual plates, grouping them in the center.

Step 19

Pour the sauce into a small bowl and place it on the side of the plate, or drizzle about 2 tablespoons sauce over the pempek.