The legendary Batagor (Baso Tahu Goreng, fried tofu fish balls) from Bandung! Tofu and dumplings filled with mackerel fish, fried until crispy, then drizzled with a creamy peanut sauce.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g ground mackerel fish
- 8 pieces hollow fried tofu (tahu pong)
- 10 sheets dumpling wrappers
- 1 egg white
- 2 tbsp tapioca flour
- 1 tsp salt
- 1/2 tsp pepper
- Oil for frying
- Peanut sauce: 150g fried peanuts
- 4 clove garlic
- 3 red chilies
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp palm sugar
- Lime juice
- 200 ml boiled water
- Salt to taste
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👩🍳 Instructions
- 1 Mix the ground fish with the egg white, tapioca flour, salt, and pepper until well combined
- 2 Fill the hollow tofu with the fish mixture and pack it in firmly
- 3 Take a sheet of dumpling wrapper, add 1 tbsp of the filling, and fold into a triangle
- 4 Fry the stuffed tofu and dumplings in hot oil until golden brown
- 5 For the peanut sauce: blend the peanuts, garlic, red chilies, and water
- 6 Transfer to a pot, add the sweet soy sauce, palm sugar, and salt
- 7 Cook the peanut sauce while stirring until it comes to a boil
- 8 Cut the batagor, arrange on a plate, and drizzle with the peanut sauce
- 9 Top with a squeeze of lime juice and a drizzle of sweet soy sauce
💡 Tips
• Choose fresh mackerel to make the batagor extra chewy
• You can add more water to the peanut sauce if it's too thick
• Serve with lontong (compressed rice cakes) for a more filling meal
📊 Nutrition Facts / serving
380
Calories (kcal)
24 g
Protein
20 g
Fat
28 g
Carbs
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