600g fish meat, preferably wolf herring (ikan parang) or Spanish mackerel (ikan tenggiri)
1 tsp pepper
2 tbsp castor sugar
38g tapioca flour
190ml ice-cold water mixed with 1 1/2 tsp fine salt
Remove the main (centre) bone with a sharp knife. Turn fish with meat side up. Scrape the meat off with a metal spoon.
Put the fish meat into a blender. Add sugar, pepper and tapioca flour. Blend for a few seconds. Add ice-cold salted water into the fish mixture gradually. Blend for one or two more minutes until the fish paste turns sticky.
Remove paste and put into a bowl. Wet your hands. Scoop out a tablespoon of fish paste and place it on your palm. Clasp the paste with clutched fingers, and shape into balls.
After all the fishballs have been formed, wet hands and arrange fishballs on a round metal plate. Steam the fishballs for two to three minutes. Leave the fishballs to cool, then refrigerate.
If fish paste is to be made into fishcakes, grease a square tin lightly. Put fish paste in tin, level up evenly and steam for seven to eight minutes. Remove, cool, then cut into slices. Deep-fry the slices until lightly brown.