Bangus stuffed w/ vegetables

Yield: 4 servings

Measure 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 \N Onion, minced
4 \N Cloves Garlic, crushed
125 grams Chopped green beans
2 tablespoons Chopped tomato
2 tablespoons Chopped parsley
1 \N Egg, salt & pepper to taste


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

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