Recipe: Fish Burger

Because we usually buy a big tuna mackerel (budlisan) from the market to make fish fillet. We always end up having lots of excess tuna since some parts cannot be sliced well.
When I was young, my mother always do this to make us eat fish without us knowing.
I adapted this one to give you my version of the Fish Burger. (You can use any fish)

Fish Burger

Ingredients:

• Leftover fish
• 2-3 pcs Calamansi, we use the juice
• 2 tbsp Soy Sauce
• 1 onion,minced
• 1 cup flour
• water
• 1 egg
• salt (and pepper)
• 1/4 cup oil

Preparation:

Fish:

1. Place the leftover parts, like head, tail, and parts of the body that where not filleted inside a pot. (You can either have fish adobo or sinabawang isda, your call really).
2. This time, we have sinabawang isda, so add 1-2 cups water, salt, crushed ginger, 1 medium onion, and pepper corns inside the pan and wait for it to boil.
3. Taste the broth if the flavor is just right for you and remove the pot from the fire.
4. Separate the fish parts that you will use for the burger like the tail and body parts, the head does not really have much meat, so you can eat that with the soup.
5. Allow to cool.

Fish broth

Fish Burger Mixture:

Na sipad-sipad na isda

1. I cannot find the English translation for the word, sipad-sipad. Basically, you separate the bones from the meat while crushing the fish meat to fine texture.
2. Once its fine and the bones have been removed, add one cup flour and mix thoroughly.
3. Add the calamansi juice and soy sauce.
4. You can have fresh onion or use the onion from the fish soup, mince this and add to the fish meat and flour.
5. Beat the egg and add to the mixture. Mix thoroughly.
6. Add a bit of salt and ground pepper for the egg and flour.
7. Add water slowly while mixing the ingredients. Stop adding water once the desired mixture is achieved. It should be not be too sticky but definitely not watery. The mixture texture should be similar or close to meat balls.
8. Set aside.

Sticky Fish Mixture

Now to fry.

1. Heat oil in pan over medium heat stove.
2. Form burger patties by taking 1-2 tbsp of fish burger mixture and flattening it inside the heated pan or in a separate plate.
3. Fry for 1-2 minutes and flip. Flip from one side to another until patty is golden brown.
4. Remove from pan and drain oil by placing it in a strainer or on a plate with tissue paper.
5. Serve with ketchup, or ketchup and mayo dip. :D
   OR  Serve inside a burger bun with all the burger trimmings. :D

Note:**

1. The thinner the patty, the crunchier it is.
2. I do not recommend super thick patties and high heat because there is a possibility that the inside parts will not be cooked.

Daghang salamat sa pagbasa!!!

I post an article every two days... :D Just because!!!