Soy & Ginger marinated fish cake on coconut rice with pineapple salsa. A light tasty fork-and-knife burger with tropical flavors balanced by soy, ginger and a hint of spice.
Try to chop the pineapple, onions, and jalapeños evenly (about 1/4"). Mix all ingredients and set aside.
Soy & Ginger Marinade
Combine first four ingredients to make marinade.
Cut fish into cubes and place in a zip lock bag with marinade. Let fish marinate for 30 minutes in the refrigerator.
Preheat oven to 350℉. Place fish and marinade in an oven proof dish. Cook fish until cooked through (about 10 minutes).
Pour marinade into a saucepan and heat just to boiling, then remove and cool. Once marinade is cool, add mayonnaise and whisk to create sauce.
Coconut Rice
Place rice and coconut milk in a covered pot and heat to just boiling. Turn heat down immediately and simmer covered until rice is cooked through (about 20 minutes). Check rice at 10-15 minutes and add hot water if needed.
Micronesian Burger
Use a fork to break up the cooked fish in a mixing bowl. Add the flour and panko and mix well. Add the egg to the fish mixture and mix until combined. Form four patties from the mixture.
Spoon enough coconut oil in a non-stick pan to coat the bottom. Heat over medium high heat. Cook the fish patties until golden.
To plate - spoon coconut rice on each plate. Add watercress, then the cooked fish patties. Spoon a bit of the marinade sauce on top of the fish cake.