Rellenong bangus

Yield: 4 servings

Measure Ingredient
1 medium Bangus or milkfish
1 tablespoon Soy sauce
1 tablespoon Calamansi or lemon juice
⅛ teaspoon Pepper
1 x Pinch of salt
¼ cup Water
2 tablespoons Cooking oil
2 xes Cloves of garlic, crushed
1 x Onion, chop fine
½ cup Tomatoes, chop fine
1 teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Butter
⅓ cup Peas, drained
¼ cup Raisins
¼ cup Potatoes, diced fine & fried
2 xes Eggs
½ cup Flour
½ cup Cooking oil

Clean fish. Pound to soften. Slit back to open and remove backbone.

Scrape meat with a spoon or knife. Keep skin in one piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside. Boul bangus flesh with pinch of salt and ¼ cup water, until color changes. Set aside. brain. Pick bones, Saute garlic, onion and tomatoes in hot oil. Add fish and season. Cook 5 mins. Remove from fire. Put in butter, peas, raisin, fried potatoes, and eggs. Mix throughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or chinese selery, tomatoes, and slice of lemon. From: Let's Cook with Nora - a treasury of Filipino,Chinese, & European dishes compiled and kitchen-tested by Nora V. Daza ISBN 971-08-1813-9 1969 Typed by: Joell Abbott 9/94

From: Joell Abbott Date: 09-20-94

Similar recipes