Rellenong bangus
4 servings
Ingredients
| Quantity | 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 |
Directions
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