Foot and Fire

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