Home-made Fish Balls

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By GERLIE M. UY


Skewered Fishballs



Fish Balls:
5 pcs fleshy fishes (e.g. marot)
2 pcs grated potatoes
2 pcs grated carrots
salt and pepper
1 to 1 1/2 cup flour
water
Oil for frying

Dipping Sauce:
Sweet Chili Sauce
Vinegar
sugar
salt and pepper
water

Bamboo Skewers

How To:
Boil the fishes until tender.
Strain and let fillet and torn into pieces in a bowl.
Make sure to remove all bones.
Add grated potatoes and carrots
Mix well and add salt and pepper to taste. Adjust with soy sauce if preferred.
Add the flour and adjust consistency with water.
Form into balls.


Deep fry and pierce four pieces in a bamboo skewer.

Fo sauce:
Add all ingredients, bring to slow boil and remove from fire.
Serve as dipping sauce for the fishball.



boiled fish



Skewered fish balls

The dipping sauce

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