You'll Need:
Burger:
1/4 kg fresh salmon or maya maya (red snapper) fillet, flaked
1/2 tbsp calamansi (Philippine lemon) juice
100 g gabi (taro), boiled and mashed
1 pc medium onion, chopped
1 tsp soy sauce
1 pc pork bouillon cube, crumbled
1/3 tsp iodized fine salt
1/4 tsp pepper
1 can (439 g) DEL MONTE Fresh Cut Sliced Pineapple, drained (reserve syrup)
Pineapple Sauce:
3/4 cup reserved pineapple syrup
1 tsp margarine
1/4 cup water
2 tsp cornstarch
1/4 tsp iodized rock salt
1-1/2 tsp sugar
1 drop yellow food color (optional)
Here's How:
1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burger except pineapple. Mix thoroughly.
2. Divide mixture into 16 (about 1-1/2 tbsp each) and form into patties. On 8 patties, place a slice of DEL MONTE Pineapple. Cover each with another fish patty. Fry until golden brown, turning once.
3. Sauce: Combine all ingredients. Simmer until thick.
Add yellow food color if desired.
MAKES 8 SERVINGS.
Lusog Note: Rich in Vitamin A - for good eyesight.
Saturday, May 15, 2010
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