Tamarind and Ginger Pempek Palembang with Tamarind Sauce

Method

1. Add grated ginger to the tamarind sauce mixture while cooking.
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.