How to make Fish Burger, Fish Kropeck, and Fish Quekiam

If you are into fish diet, you can make various products from fish including fish burger, fish kropeck, and fish quekiam. Making fish balls, and squid balls are in another post, check the post directory of this blog.

Fish Burger

Materials:

1 kilo fish meat
3 tsp. salt
2 tsp. pepper
2 eggs
1 cup chopped onions
2 tbsp. milk powder
or 4 tbsp. evap. milk
1 tsp. hamburger seasoning oil for frying

Procedure:

1. Mix all ingredients together.
2. Make balls, flatten the balls, fry.

Fish Kropeck (Fish Protein Concentrate (FPC))

Materials:

2 cups corn flour
a little vetsin
flour
4 tbsp. powdered fish (FPC)
4 cups water
2 tsp. salt
1 cup cooking oil
1½ tsp. fine pepper

Procedure:

1. Mix well together in 4 cups water: the fish powder, cornstarch, salt, pepper, flour, vetsin.
2. Use a tray that can be heated. Line this with oil.
3. Spread on the tray about 3 tbsp. of the mixture, about ½ cm. thick.
4. Steam this for two minutes.
5. Slice the steamed mixture into desired sizes.
6. Arrange on a tray and dry in the sun or in a solar dried for one or two days.
7. Deep fry in oil.
8. Drain, cool, seal in plastic bag.

Fish Quekiam

Materials:

½ kilo dalagang bukid
1 egg well-beaten
1/4 kilo shelled shrimps
½ cup chopped turnip
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrot
½ cup flour
1/4 cup nguyong powder
½ tsp. pepper
1½ tsp. salt
3 pcs. taupe (wrapper)

Procedure:

1. Remove all bones and skin from the fish.
2. Grind together with the shrimps.
3. Mix all ingredients and steam for 20 minutes.
4. Wrap in taupe or aluminum foil.
5. Fry in hot lard.
6. Slice in desired sizes.

Sweet sour sauce:

3/4 cup water
1 tbsp. cornstarch
3/4 cup sugar
1 tbsp. vinegar
2 tbsp. soy sauce
vetsin
Mix all together and heat until the desired thickness.


Source: Fisheries Newsletter Oct. 18-24, 1981, NSDB Appropriate Technology Series 27, Fisheries Newsletter Oct. 16-24, 1981; photo from www.giftmela.com.

How to make canned Bangus

There are several ways to preserve fish, i.e. by drying, salting, or canning. But since not all have a pressure cooker and the use of tin cans needs a special sealer, it is possible to "can" or preserve fish (all kinds of fish including Bangus) in the following manner:

Procedure:

1. Select fresh bangus (or any fish) for preserving.

2. Remove the scales, internal organs, fins, and tail.

3. Wash very well; soak in salt water to remove the remaining blood and make the flesh white and firm. Before preserving, the fish may be steamed, smoked, dried in the sun, fried, salted or ground.

4. In putting in the jar, leave about 4-5 cm. space from the rim before closing.

5. Remove air by putting the jar in water boiling at 82°C (steam).

6. Close the jar. Put a rubber sealer around the cap.

7. Boil at 115°C-121°C (or at 10-15 pressure per sq.in. if in pressure cooker).

8. Let it cool by itself.

Source: Milkfish as Food NSTA, photo modified from http://www.goldencountry.com/