Clean, remove scales, skin and gut and debone 1 kg Indian mackerels or fresh sardines.
Weigh 250 g of the fish flesh and process it with 50 g ice, 3 g salt, 3 g anchovy granules and 3 g baking powder in a food processor.
Add in 185 g sago starch a little at a time until all starch is used up and continue processing until a ball is formed.
Shape the dough into a 2 cm diameter x 7 cm length logs by rolling them on a flat surface and sprinkling sago starch all over the surface so that they don’t stick to each other.
Drop the dough sticks into 3.5 liters of simmering water.
Poach till they float and drain them out.
Let cool and deep fry at 150°C until crispy and golden brown.
Drain and serve hot with chili sauce.