Bakso Ikan Banda (fishball soup)

150-200g fish fillet
3 tbls tapioca flour
1 tbls water
pinch salt
pinch sugar
1/4 tsp ground white pepper
800ml water
fish frame from fillet
6 cloves, bruised
large piece cassia bark
1 carrot, sliced
100g choko OR green papaya, shredded
25g bean thread noodles, soaked in water
pinch MSG

Heat 800ml water with fish frame, cloves and cassia –
simmer 15 minutes then strain through cloth.
Process fish fillet until smooth. Add tapioca flour,
1 tbls water, salt, sugar and pepper –
knead until springy. Form into walnut-sized balls.
Cook fishballs in stock until floating, add carrot then choko –                            Inspired by Haji Mohamed –
simmer 3 minutes. Remove from heat, add MSG and serve.                               Pulau Ai, Banda Islands