Paprika and Lime Pempek Palembang with Tamarind Sauce

Method

1. Stir smoked paprika into the tamarind sauce. 1: Add lime juice to the sauce 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.