Material:
* 600 grams of fish Belida / tengiri
* 300 gr White sago / 2.11 cup
* 100 cc of water and 3 / 4 cup
* Salt to taste
How to cook:
* Fish waste and special scales, in two memanhjang, the bones of the middle is divided to clean.
* Remove the forks, while the smaller bones. Also clean the skin of the fish, mashed fish meat at all. Water, salt and meat, until well combined.
* Mix with cornstarch before, when the agitation sago flour as necessary, because if too many flip-flops, empek empek-hard and elastic.
* Paste it forms a ball and cooked (steamed) or boiled in water. Then fry until golden brown, cut into slices to serve the first, then add the vinegar and marinade Suuna noodles and cucumber slices.
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