Fish Burger

Ingredients:
1/4 kg fresh tuna (or any lean fish), deboned and flaked
1 tbsp calamansi juice
4 medium (100 g) taro (gabi), boiled and mashed
1 medium onion, chopped
1 can (234 g) sliced pineapple, drained (reserve syrup)
1 tsp soy sauce
1/3 tsp iodized salt (or 1 tsp rock salt)
1/4 tsp pepper

Pineapple Sauce:
sliced pineapple syrup
1 tsp margarine
1/4 cup water
2 tsp cornstarch
1/4 tsp rock salt
1 1/2 tsp sugar yellow food color (optional)


Directions:
1. Sprinkle fish with calamansi juice. Combine with the rest of the ingredients for burgetexcept pineapple. Mix thoroughly.
2. Divide mixture into 4 (1/3 cup each). Form half of each part into a patty.Put a slice of fresh cut pineapple at the center. Cover with another half of patty.
3. Fry until golden brown. Do the same with the remaining mixture. Set aside.
4. Sauce: Combine all ingredients. Simmer until thick. Add a drop of yellowfood color if desired.

Makes 4 servings.


Source: Del Monte Kitchenomics