For 4 persons
Ingredients:
– 250gr king mackerel fillet, minced
– 250ml ice water
– 250gr tapioca flour
– 2 stalk of spring onion, sliced thinly
– 3 garlic, minced
– Salt
– Pepper
– Tofu
– Small spring roll skin
– Oil for deep frying
Condiments:
– Kecap manis (Indonesian sweet soy sauce)
– Chili sauce
– Kaffir lime
– Peanut Sauce
Peanut Sauce:
– 2 red chili (more or less depending on your taste buds)
– 2 bird’s eye chili (more or less depending on your taste buds)
– 1 tsp salt
– 1 garlic
– 5 candlenut
– 100 gr fried peanut
– 1 tbs shredded palm sugar
– 150 ml water
– 2 tsp vinegar
– Pound all ingredients in a kitchen processor until smooth.
– Add water until desired consistency.
Directions:
– Mix together minced fish fillet and ice water. Add tapioca powder, spring onion, garlic, pepper and salt, mix well. Divide into 3 parts, one for tofu filling, one for dumpling filling and one for fishball.
– Cut diagonally the tofu into 2 parts (triangle shape), make a hole in the middle. Set aside the mashed tofu and mix with the fishpaste. Fill the hole with the mashed tofu and fishpaste mixture.
– Take one spring roll skin and fill with fishpaste. Form into a dumpling.
– Heat oil for deep frying and fry all until golden brown.
– Take the last fishpaste part and with the help of two spoons, shape into small balls. Deep fried in the hot oil until golden brown.
– Arrange the fishball, tofu and fish dumpling in a plate, you may cut it into bite size pieces. Serve with peanut sauce, chili sauce and kecap manis. Give some squeeze some kaffir lime on top.
