Lemon and Coriander Pempek Palembang with Tamarind Sauce

Method

1. Stir lemon juice into the tamarind sauce before serving. 1: Sprinkle ground coriander over the fish cakes before serving.
2. Mash fish fillets, mix with bread crumbs, egg, salt, and pepper.
3. Shape into balls, then fry until golden.
4. In a saucepan, combine tamarind, palm sugar, vinegar, and water.
5. Cook until thick, then serve with fish cakes.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.