Pisatisati turns tinapa and mackerel into crisp, warmly spiced fish croquettes.
30 minutes · Serves 4
Ingredients for Pisatisati
1 1/2 cups flaked smoked fish (tinapa)
1 1/2 cups cooked mackerel meat, flaked
1/2 small red capsicum, finely diced
1 spring onion stalk, finely chopped
4 cloves garlic, minced
1 tsp turmeric powder
2 tbsp rice flour, plus more as needed
2 eggs, beaten
Salt, to taste
Freshly ground black pepper, to taste
Oil, for frying
How to cook Pisatisati
1.Place the tinapa, mackerel, capsicum, spring onion, garlic, turmeric, and rice flour in a large bowl.
2.Season with salt and pepper, then work in the beaten eggs until the fish mixture can be compacted into a shape. Add extra rice flour only if it feels too wet.
3.Form the mixture into bite-size balls or short croquettes.
4.Warm frying oil over medium-high heat. Cook the croquettes in small batches, turning as needed, until deeply golden and crisp.
5.Transfer to paper towels to remove excess oil. Serve while hot with vinegar or palapa.
