Orange and Turmeric Pempek Palembang with Tamarind Sauce

Method

1. Mix orange zest into the tamarind sauce. 1: Add turmeric to the fish cake mixture before frying.
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.