4 slices tanguingue or (paka fillet)

1 egg

4 tbsp. minced onion leaves

2 tbsp. flour

1 onion, sliced

3 cloves garlic, crushed

1/4 tsp. MSG

salt and pepper

Chop fine fish free of bones and skin. Add onion leaves, egg, flour, salt, and pepper. Shape small balls out of the mixture and set aside. Saute garlic in fat until golden brown; add onion, MSG and seven cups water. When water is boiling-drop balls one by one and cook until fish balls are done. Season with salt and pepper. Serve hot.