Bangus stuffed w/ vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 750 | grams | Whole bangus or sea perch if, not available |
| 1 | tablespoon | Light soy sauce |
| 1½ | tablespoon | Lemon Juice |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion, minced | |
| 4 | Cloves Garlic, crushed | |
| 125 | grams | Chopped green beans |
| 2 | tablespoons | Chopped tomato |
| 2 | tablespoons | Chopped parsley |
| 1 | Egg, salt & pepper to taste | |
Directions
Instructions:
Use kitchen shears to slit fish open. Clean thoroughly, wash and wipe dry, then carefully cut away the backbone. Mix soy sauce with lemon juice an pour over the fish. Marinate for 1 hour. Heat 1 tb of oil in a frying pan and saute onion and garlic for 2 mins. Add beans, cook for 2 mins. remove from the heat and stir in tomato, parsley, and beaten egg. Season with salt and pepper. Stuff into the cavity of the fish, close with wooden toothpicks. Heat 1 tb of oil in a large pan and fry fish until golden brown. Turn and fry other side. Skin should be very crispy and meat cooked through but not dry. From: Asian Encyclopedia of Food and Cooking Typed by: Joell Abbott 8/94 Submitted By EARL CRAVENS On 02-05-95