Lemon and Cilantro Traditional Keropok Lekor

Method

1. Add lemon zest when mixing the fish mixture. 1: Stir in cilantro during the last 2 minutes of frying.
2. Mix fish fillets, tapioca flour, water, salt, sugar, and pepper in a bowl until well combined.
3. Form the mixture into small, flat cakes using your hands or a mold.
4. Heat oil in a deep fryer or pan to 180°C (350°F). Fry the fish cakes until golden brown and crispy, about 3-4 minutes.
5. In a separate bowl, mix chili paste, lime juice, and a splash of water to create a tangy and spicy sauce.
6. Serve the fried fish crackers with the dipping sauce on the side.
7. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.