Prepare the fish, clean and wash well.
Fillet the fish. Place the fillets on a board with skin side down, and
use a teaspoon to scrape off the flesh. Chop the flesh until it
becomes a smoothed fine paste. Gradually, add in 1/4 cup water. Mix
with salt and sugar. Then add chopped chili and mushrooms and leave
aside for 30 minutes. Meanwhile, prepare the squid. Remove heads,
intestines and skin. Wash and wipe dry. Stuff the fish paste into the
squid, and coat with breadcrumbs. Deep fry in oil until golden brown.
Drain well on kitchen paper. Serve with chili sauce.