Fish Cake Dough:
170 g mackerel
150 g tapioca flour
3 egg white
15 g shallots, ground
20 g garlic, ground
8 g salt
4 g sugar
2 g pepper
2 L water, for boiling
1 L cooking oil
Put the fish cake dough ingredients in a food processor and blend.
Then transfer into a bowl and stir to mix well and form into dough.
Add 2 liters of water in a pot and bring to a boil.
Measure out 30 g portions and either roll into a ball, or into a long noodle-like strand. Put it into the boiling water to cook. Repeat until all the fish cake dough is finished.
Boil the fish cake until it floats, or cooked.
Once cooked, remove, drain, and set aside.
Prepare hot oil, and fry the boiled fish cake until golden brown. Remove, drain off excess oil, and set aside.
Prepare a serving dish. Arrange the fish cake and serve with either chilli sauce or tomato sauce. You may also sprinkle chilli powder over fish cake and serve.