Tekwan

Tekwan (Indonesian Fish Dumpling Soup)

Tekwan is a beloved soup from Palembang, South Sumatra, made from tiny fish-and-tapioca dumplings served in a clear, peppery broth with jicama, mushrooms, and herbs. It is light yet deeply savory, and the dumplings have a pleasantly bouncy texture.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz) fresh mackerel fillets (ikan kembung), freshwater fish such as toman or gabus is most traditional; use any lean white fish if unavailable
• •150 g (5¼ oz) tapioca starch (tepung tapioka), do not substitute with cornstarch
• •1 large egg white
• •1 tsp salt
• •0.5 tsp (½ tsp) white pepper, ground
• •2 L (8½ cups) water, for the broth
• •200 g (7 oz) jicama (bangkuang), peeled and diced small
• •50 g (1¾ oz) dried shiitake mushrooms, soaked and sliced
• •3 cloves garlic, crushed
• •1 tbsp salt, for the broth
• •1 tsp white pepper, ground, for the broth
• •1 stalk celery, sliced thinly, optional
• •2 stalks green onions (daun bawang), sliced
• •2 tbsp fried shallots (bawang goreng), for garnish
• •1 tbsp celery leaves (daun seledri), for garnish
• •1 piece limes (jeruk nipis), cut into wedges, to serve
• •1 to taste (to taste) sambal or white pepper sauce, optional, for serving

Steps

1. 1 Steam the fish fillets over boiling water for 8–10 minutes until the flesh is opaque and flakes easily (internal temperature should reach 63 °C / 145 °F). Cool, then flake finely, checking carefully for any small bones.
2. 2 In a bowl, combine the flaked fish, tapioca starch, egg white, 1 tsp salt, and ½ tsp white pepper. Mix with your hand until smooth and very elastic, kneading for about 5 minutes.
3. 3 Bring 2 L water to a boil in a pot. Add the garlic, jicama, and dried shiitake mushrooms and simmer for 10 minutes, until the jicama is just tender.
4. 4 Season the broth with 1 tbsp salt and 1 tsp white pepper. Taste and adjust; the broth should be noticeably peppery.
5. 5 With wet hands, pinch off small pieces of the fish dough (about 1 tsp each) and drop them directly into the simmering broth. They are done when they float to the surface and feel bouncy, about 3–5 minutes. Cook until the dumplings register at least 74 °C / 165 °F internally.
6. 6 Stir in the celery and most of the green onions just before serving.
7. 7 Ladle the soup into bowls, making sure each bowl has plenty of dumplings, jicama, and mushrooms.
8. 8 Top with fried shallots, remaining green onions, and celery leaves. Serve hot with lime wedges and sambal on the side.