Arook
The Fish Dish That Swam All the Way to Singapore
Some dishes are universal crowd-pleasers. Others are... an acquired taste. Arook, a fish and rice patty, falls somewhere in between. In my family, only my father truly enjoyed it, which tells you something about its status at our table. Aunt Rahele still remembers making it—though, in her version, fish was replaced with chicken (a pragmatic adaptation for survival). But in the larger Jewish diaspora, Arook swam far and wide, evolving into something much more interesting.
Recently, while in Singapore, I picked up Rose`s family Favourites by Rose Elaine Abraham, a Singapore native now living in Sydney Australia—a gem of a cookbook that serves as both a time capsule and a cheat sheet for my own culinary research. I wanted to make sure I was getting Arook right. Rose Abraham’s version does more than confirm the dish’s lineage—it elevates it. She adds tumbuk chili sauce, a fiery Malay condiment that brings Arook, already more flavorful than gefilte fish, to another level.
Because let’s be honest—gefilte fish is the Jewish version of Fifty Shades of Gray. Bland, uniform, and, depending on your perspective, either comforting or deeply questionable. Arook, on the other hand, adds color and excitement to the palette: frying gives it a beautiful golden-brown crust, and the tumbuk chili sauce adds a fiery red punch.
In Singapore, Burma, and Calcutta, Arook wasn’t just a dish—it was a cross-cultural experience, shaped by spice, migration, and the practical realities of home kitchens. Maybe my father was onto something after all.
Want to Try It?
Arook has many variations, but this version balances tradition with a little extra punch. And the tumbuk chili sauce? That’s what truly takes it over the edge.
Arook (Fish & Rice Patties)
Ingredients (Makes about 12 patties)
Outer Dough:
500g minced white fish (red snapper, cod, flounder, or sole)
1 medium onion, finely chopped
1 tsp fresh ginger, grated
1 clove garlic, crushed
2 tbsp finely chopped coriander (or marjoram, parsley, basil)
½ cup raw jasmine rice, rinsed and drained
3 tbsp semolina (or substitute with flour)
½ tsp turmeric
1 tsp salt
½ tsp pepper
1 chopped green chili (optional)
To Cook:
Fish broth (or salted water) for boiling
1 cup oil for frying (for crispy version)
Instructions
Step 1: Prepare the Dough
In a bowl, mix minced fish, onion, garlic, ginger, coriander, rice, semolina, turmeric, salt, and pepper until a dough-like consistency forms.
Cover and let rest for 30 minutes to allow the flavors to blend.
Step 2: Shape the Arook
With wet hands, take 2 tbsp of dough, flatten it into a disc.
Repeat until all patties are formed.
Step 3: Cook the Arook
Option 1: Boiling (Traditional)
Bring fish broth or salted water to a gentle boil.
Drop the patties in and simmer for 30-35 minutes, until firm.
Remove with a slotted spoon and drain.
Option 2: Frying (Crispy Version)
Heat 1 cup oil in a pan over medium heat.
Fry the patties 3-4 minutes per side until golden brown and crispy.
Drain on paper towels and serve hot.
Tumbuk Chili Sauce (A Flavor Boost!)
This fiery Malay-inspired sauce takes Arook to a different level.
Ingredients:
5 red chilies, deseeded and roughly chopped
2 garlic cloves
1 small shallot, chopped
1 tsp shrimp paste (or omit for kosher version)
1 tbsp fresh lime juice
1 tsp sugar
½ tsp salt
2 tbsp vegetable oil
Instructions:
Pound all ingredients in a mortar and pestle until a rough paste forms. (Or blend for a smoother texture.)
Heat oil in a pan, add the paste, and stir-fry for 2-3 minutes until fragrant.
Remove from heat and let cool. Serve with Arook for an extra punch.
So, have you ever tried Arook? Does your family have a dish that only one person truly loves? And more importantly—should we be making Arook with fish, or should we all just follow Aunt Rahele’s lead and call it a day with chicken?
Drop a comment, and let’s talk food, history, and adaptation.