Bakwan Bangka Fish Soup
Ingredients
Bakwan bangka
- 800 grams finely ground lincis fish meat
- 100 milliliters ice water
- 2 egg whites
- 600 grams sago
- 2.5 teaspoons salt
- 2 teaspoons mushroom seasoning
- 0.5 tablespoons sugar
Soup
- 5 medium-sized pempek
- 8 shallots
- 1 teaspoon mushroom seasoning
- 1 teaspoon salt
- 2 teaspoons ground pepper
- 2000 milliliters water
- oil for sautéing
- sweet soy sauce (for serving)
- key lime (for serving)
- chili (for serving)
Preparation
Preparing bakwan bangka
Mix the fish meat with ice water, egg whites, salt, sugar, and mushroom seasoning until well combined and elastic
Pour the mixture into a bowl, add sago, and knead until even
Shape the dough into desired forms and arrange on a tray greased with a little oil
Steam the shaped dough for about 30 minutes until cooked
Remove from the steamer
Making the soup
Slice the pempek diagonally
Slice the shallots, then sauté until golden brown and add water
Add the sliced pempek, salt, mushroom seasoning, and pepper
Cook until the pempek expands
Taste and adjust seasoning
If seasoning is right, remove and serve warm with condiments
