rellenong bangus (stuffed milkfish)

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Yield
1 Servings
MeasureIngredient
Big bangus,, cleaned and scaled
  Soy sauce
  Kalamansi or Philippine lemon juice
2 tablespoons Oil
2 teaspoons Garlic,, crushed
Onion,, chopped finely
½ cup Tomatoes,, chopped
½ cup Carrots,, cubed
½ cup Green bell pepper,, finely chopped
1 teaspoon Salt
1 dash Pepper
1 teaspoon Liquid seasoning
1 small Box raisins
2 slices Sweet ham,, chopped finely
Egg
2 tablespoons All-purpose flour
  Oil for frying

Fish Preparation: 1. Gently pound fish to loosen meat from skin.

2. Break the big bone at the nape and at the tail.

3. Insert the handle of a kitchen turner through the neck of the fish.

4. Gently push down to the tail.

5. Remove the handle, squeeze and push out the fish meat through the head.

This way you will be able to push out the whole meat without cutting or opening the skin.

6. Marinate skin and head of fish in soy sauce and kalamansi juice. Set aside.

7. Boil fish meat in a small amount of water. Drain and Cool.

8, Pick out bones and flake the meat.

Stuffing

1. Saute garlic in oil until brown. Add onions and tomatoes.

2. Cook for a few minutes, then add in flaked fish, carrots and pepper.

3. Season with salt, pepper and liquid seasoning. Add raisins and ham.

4. transfer cooked mixture into a plate to cool.

5. Add egg and flour. Stuff mixture into bangus skin.

6. Wrap bangus in wilted banana leaves or aluminum foil. Fry for 5 minutes on both sides. Cool before slicing Posted to MC-Recipe Digest V1 #401 by Caroline Chua Pimentel <carol@...> on Jan 29, 1997.

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