Papeda

Instructions

1. Dissolve the sago starch in 250 ml of cold water until you get a lump-free mixture.
2. Bring the rest of the water to a boil with the salt.
3. Gradually pour the sago paste into the boiling water, stirring constantly for 5 minutes, until you obtain a translucent, elastic mass.
4. For the broth, simmer the fish with the garlic, ginger and broth for 10 minutes.
5. Strain the broth, adjust the seasoning and add the lime juice.
6. Shape the papeda into balls with a spoon or chopsticks and place them in the bowls.
7. Serve with the very hot fish broth.