400g. dalagang bukid( Yellow Tail Fusilier)
1/4 kg. ground pork
1 can crushed pineapples, well-drained
1/2 cup carrots
1 red bell pepper crushed
1 egg lightly beatened
1 Tbsp. kinchay(chinese celery)
1/4 cup chopped onions
1/2 cup breadcrumbs (1/4 cup for mixture, 1/4 cup for coating)
2 tsp. salt
1/4 tsp. paprika
1 Tbsp. soy sauce
1 Tbsp. hot sauce
1 tsp. ground pepper
1 Tbsp. powdered milk
2 Tbsp. crushed pineapple syrup
1 Tbsp. lime juice
After Cleaning fish, cut along back and scrape flesh with a spoon.
Marniade for at least 30 mins.
Mix marinaded fish thoroughly together with the rest of the ingredients
Form each two tablespoon full of mixture into sticks.
Roll in breadcrumbs.
Deep fry until golden brown. Serve with hot with ketchup