1. Pre frozen the fish and egg white for 1 hour before making the fish balls.

2. Using a food processor, blend fish meat with garlic, salt, and ice on a low speed, blend until as fine as possible.

3. Add egg white and mixing again for 2 minutes then add sago flour and mix again on a high speed until well combine into a sticky and fluffy paste.

4. Transfer the fish balls paste to a mixing bowl and slam the paste using a hand to let the air out to make a springier fish balls. Before shaping, prepare cold water in a big bowl and water for wetting a scoop.

5. With your left hand, take a handful of fish paste, squeeze it and press it towards your thumb and forefinger. Dip the scoop to a water then take the fish ball and transfer it to a cold water.

6. To serve, boil the fish ball until well cook then serve it with rice noodles and garnish it with fried shallot and celery. Enjoy!

Store the fish balls

1. To store the fish balls, cook the fish balls in a warm water until the fish balls are floating then store in a freezer.