Ingredients
• 4 pcs. (400 g) medium dalagang bukid (Yellow tail fusilier)
• 1 can (234 g) Fresh Cut Crushed pineapple, drained (reserved 2 tbsp. syrup)
• 2 tpsp calamansi juice or Lemon Juice
• ¼ kilo ground pork
• 1 medium carrot, grated
• 4 stalks kinchay, chopped
• 1 medium onion, chopped
• 1 tbsp soy sauce
• ½ cup breadcrumbs
Method
• Fillet fish and scrape flesh with a spoon. Remove bones, then marinate in pineapple syrup and calamansi juice for 15 minutes.
• Combine with the rest of the ingredients except breadcrumbs. Season with 1 tsp. iodized fine salt ( or 1tbsp. Iodized rock salt) and ½ tsp. pepper.
• Mix thoroughly.
• Form every 2tbsp. of mixture into sticks or croquettes.
• Roll in breadcrumbs and fry until golden brown.
• Serve with Ketchup.
