Recipe of the Week: FANCY FISH FINGERS
I get tired with my old same frying, sweet&sour, baked, paksiw dishes I do for our bags and bags of fish fillet especially now that we always include fish in our meat-less days. So my mom sent me this recipe while she requested me to research on this extended service plan.
I hope to try it out tomorrow, so photos will have to wait :) Oh and by the way, this is a fried dish too but with a different twist.
I hope to try it out tomorrow, so photos will have to wait :) Oh and by the way, this is a fried dish too but with a different twist.
FANCY FISH FINGERS:
4 pcs (400 grms ) fish or fillet
1 small can pinaple crushed drained (reserve 2 tbsp syrup)
2 tbsp calamansi juice
1/4 klo ground pork
1 medium carrot grated
1 stalk celery or kinchay chopped
1 med size chopped onions
1tbsp soy sauce 1/2 cup breadcrumbs
procedure
1. fillet and scrape flesh with spoon. remove bones, then marinate in pineaple syrup and calamansi juice for 15 minutes.
2. combine with the rest of the ingredients except breadcrumbs. season with 1 tsp iodised salt or rock salt and 1/2 tsp pepper. mix thouroughly.
3. form every 2 tbsp into sticks or croquettes. roll in breadcrumbs and fry until golden brown. serve with ketchup or sweet chili sauce.
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