Foot and Fire

Why fishcake? Well, I was asked by everyone who partook the popular Korean foodfare called fishcake. Well I told tgem that it's not in ball form but flat so it's fishcake like pancake, and not like our fishball. In addition, our usual fishball  may shape like a ball but I doubt if there's fish in it but this fishcake tastes like fish. Do you think I got away with this clever explanation? Hahaha So, on the left side of the picture above, I had fishcakes in a soup base I made from mushroom granules, bellpepper and chili garlic sauce.  On the right side is a sweet spicy saucy version. I added hoisin sauce, chili garlic sauce, and some liquid to let cook the fishcake from the soup on the left. It was a hit. There we go with our fishcake adventure. 

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