500g fish fillet (e.g., mackerel, tilapia, or featherback – boneless and skinless) 1 tablespoon fish sauce or soy sauce 1 teaspoon sugar ½ teaspoon black or white pepper 2 cloves garlic (minced) 1 teaspoon cornstarch (optional, for binding) Natural sausage casings (or banana leaves for wrapping) Wood chips for smoking (if traditionally smoked)