Keropok Lekor (Fish Sausage)

Ingredients

• 500 g Fresh Fish (Mackerel or Wolf Herring)
• 200 g Sago Flour
• 100 ml Water
• 1 tsp Salt
• 2 cups Vegetable Oil (for frying)

Instructions

1. 1Place the 500 g of fresh fish into a food processor. Process until the fish meat is very smooth and paste-like.
2. 2In a large bowl, combine the smooth fish paste with 200 g of sago flour, 100 ml of water, and 1 tsp of salt. Mix thoroughly with your hands until a cohesive dough forms.
3. 3Knead the dough on a clean surface for 2-3 minutes until it is smooth and pliable.
4. 4Divide the dough into 6 equal portions. Roll each portion into a long, sausage-like shape, about 1 inch in diameter.
5. 5Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Carefully add the shaped fish rolls to the boiling water. Cook for 10-15 minutes, or until the rolls float to the surface and appear firm.
6. 6Using a slotted spoon, carefully remove the cooked fish rolls from the pot. Place them on a plate or wire rack and allow them to cool completely for at least 30 minutes. This step is important to ensure they hold their shape for frying.
7. 7Once cooled, slice the fish rolls into bite-sized pieces, about 1/2 inch thick.
8. 8Pour 2 cups of vegetable oil into a large skillet or wok. Heat the oil over medium-high heat until it reaches 350°F (175°C).
9. 9Carefully add the sliced keropok lekor to the hot oil, frying in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes, or until the pieces are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
10. 10Serve the hot, crispy keropok lekor immediately with a soy-free chili sauce.

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