Pempek Kapal Selam (Indonesian Fried Fish Cake)

Fresh mackerel blended into a springy, tender dough and filled with a rich, molten egg yolk center makes Pempek Kapal Selam a standout among Indonesian street foods. The process of poaching these fish cakes before a final sear in hot oil creates a signature contrast: a golden, crisp exterior that gives way to a chewy, succulent bite.

A sharp, tangy, and spicy tamarind-based sauce known as cuko provides the essential balance to the mild, savory fish. The combination of heat from the bird’s eye chilies and the deep sweetness of palm sugar cuts through the richness of the fried cake, especially when served with a cool, refreshing crunch of diced cucumber on the side.

Preparing this authentic snack at home is a rewarding project for those who enjoy working with textures. While it requires a bit of patience to shape each piece, the result is a deeply satisfying meal or afternoon treat that brings the distinct complexity of Palembang cuisine directly to your kitchen table.

Read Full Story

While the kapal selam variety with its hidden egg center is iconic, the world of Palembang cuisine is vast and highly rewarding to explore. If you are new to working with the delicate fish-tapioca base, you might want to start with a traditional Pempek Palembang preparation to master the dough consistency. Once you have a handle on the fundamentals, experimenting with a classic recipe for Palembang fish cakes will help you refine your technique for achieving that signature chewy texture that makes these savory snacks so addictive.

Key Ingredients

Mackerel fish fillet: Provides the primary protein structure and essential seafood base for the fish cakes.
Tapioca flour: Used as the binding agent to create the signature chewy texture of the fish cakes.
Egg yolks: Serves as the rich, golden center filling inside each individual fish cake.
Palm sugar: Forms the sweet, deep-colored foundation of the traditional spicy dipping sauce.
Bird's eye chili: Provides the necessary heat and pungent spice balance to the dipping sauce.
Tamarind liquid: Adds a distinct tangy acidity that cuts through the savory fried fish cake.
Cucumber: Offers a fresh, crunchy contrast when served alongside the fried fish cakes and sauce.

Classic Indonesian and Street Food Snacks

Crispiest Lahori Fried Fish: If you enjoy the deep-fried texture of pempek, this spiced fish dish offers a similar satisfying crunch with a different flavor profile.
Fried Sweet Potato Balls (Bola Ubi Kopong): These hollow treats are a staple of Indonesian street food culture and share a similarly delightful, chewy contrast to traditional savory snacks.
Kue Bawang (Onion Cake): For those who appreciate savory bites, these crispy onion crackers make for an excellent, easy-to-snack-on addition to your next appetizer spread.

Pempek Kapal Selam (Indonesian Fried Fish Cake)

Comments: . . . Likes: . . .

Pempek Kapal Selam (Indonesian Fried Fish Cake) Ingredients

FISH CAKE :600 gr mackerel fish fillet (boneless) or (ground 550 gr)400 gr tapioca flour plus more for dusting1 1/2 tbsp salt1 tbsp msg200 ml Ice water150 gr egg whites15 egg yolksWater for boilingOil for deep fryDiced cucumberSAUCE/ CUKO :1 L water400 gr palm sugar100 gr long chili10 bird’s eye chili/thai chili (adjust to taste)17 garlic cloves3 tbsp tamarind liquid3 tbsp rice vinegar2 1/2 tsp salt

Steps

SAUCE1. Blend chilies and garlic with 50 ml water in a food processor until smooth and pasty. Set aside2. Boil 1 L of water in a pot or deep pan, add in the chili garlic mixture, along with the rest of the ingredients3. Stir and let it simmer for 10-15 mins. Off the heat and set asideFISH CAKE1. Scrape fish flesh using a spoon, when done discard skin (or you can get 550 gr ground mackerel fish) then transfer into a food processorBlend fish until smooth and pasty2. Add water gradually, then add egg whites and blend3. Add msg and salt, blend again until well combined4. Transfer into a bowl, add tapioca flour gradually while mixing it using a spatula gently and don’t over mix to prevent fish cake from turning tough, mix until combined, End dough will be sticky5. Fill a big pot 1/2-3/4 way with water, boil and add 2 tbsp oil6. Sprinkle work surfaces and coat your hand with flour. divide dough into 15 equal pieces, each weigh around 80gr7. Take one and place onto the working surface, roll into a 10 cm log gently, lift it and make a hole on one end of the log using your thumb, creating a big well (shown on the video)8. Place an egg yolk inside, then pinch from right-left to close9. Immediately transfer into the boiling water and let it cook for 10-12 mins. Do the remaining. Strain and let them cool completely10. Heat oil in a pan, in a very hot oil shallow or deep fry the fishcake until golden. Cut into small pieces, Serve it with the sauce and diced cucumber

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →