Indonesia Proudly Claims Pempek as the Most Delicious Seafood Dish in the World

In the world of culinary delights, Pempek, a beloved Indonesian dish, has caught the attention of food enthusiasts worldwide. According to TasteAtlas, a global culinary encyclopedia, Pempek is rated an impressive 4.8, making it the world’s most delectable seafood dish. This rating is on par with Amêijoas à Bulhão Pato, a seafood dish from Portugal, and slightly higher than Japan’s iconic Sushi.

This savory dish is crafted from finely ground fish meat mixed with sago flour. Its allure lies in the perfect harmony of the chewy texture of the Pempek dough and the tenderness of the mackerel fish meat used. Each bite of Pempek offers a unique sensation.

Legend has it that Pempek was first introduced by a Chinese merchant known as “Apek.” He lived during the reign of Sultan Mahmud Badaruddin II in the Palembang Sultanate. Apek had the brilliant idea of utilizing the abundant fish by creating various dishes, one of which was Pempek. He ground fish meat, mixed it with sago flour, and fried it to a crisp and delicious perfection.

Pempek is readily available in numerous eateries, restaurants, and street food stalls across Indonesia. The primary ingredients for making Pempek are mackerel fish, sago flour, and water. The process involves extracting meat and skin from fresh mackerel. The fish meat is then minced and mixed with sago flour, water, and seasonings like garlic and salt. The mixture is then shaped into the desired type of Pempek.

There are various Pempek variations, including kapal selam (submarine), lenjer, adaan, and kulit (skin). Kapal selam Pempek has a chewy texture with a boiled egg filling in the center. Lenjer Pempek is cylindrical with a soft texture. Adaan Pempek is round, while kulit Pempek is flat and crispy due to the mackerel skin content.

Pempek is traditionally served with a distinctive spicy and tangy sauce called “kuah cuko.” The kuah cuko is made from a blend of ingredients like water, vinegar, sugar, salt, garlic, and chili. The combination of sweet, sour, and spicy flavors refreshes the palate when paired with Pempek. Additionally, Pempek can be garnished with fresh cucumber slices, dried shrimp (ebi), and crunchy crackers to enhance its deliciousness.

Presently, South Sumatra, particularly Palembang, has become the hub of Pempek production in Indonesia. According to the Pempek Entrepreneurs Association in Palembang, Pempek production reaches 11 tons per day and increases to 17 tons per day during the holy month of Ramadan. Besides catering to local consumers, Pempek is also sold to other regions and even internationally. The Greater Jakarta area is a primary destination for Pempek shipments from South Sumatra. Various countries, including the United States, Malaysia, Singapore, Australia, and Japan, import this Indonesian culinary gem.

As an internationally recognized dish, Pempek exemplifies Indonesia’s vast potential in the culinary industry. Its inclusion among the world’s most delicious seafood dishes in 2023 is not just an accomplishment but also a significant step in introducing Indonesia’s culinary richness to the international stage. Pempek serves as an Indonesian culinary ambassador, showcasing the expertise in transforming seafood into a delectable dish.

If you’re eager to try making Pempek at home, ensure that you use fresh, high-quality ingredients. You can rely on a trusted supplier of marine fish, such as Seafood by Aruna. By choosing high-quality mackerel fish, you can guarantee the optimal taste and texture of your Pempek. Your homemade Pempek will captivate your taste buds, in line with the internationally acclaimed Pempek delicacy.