Monday, April 13, 2009

Rellenong Bangus (Stuffed Milk Fish) Recipe

As you all know, Lenten season was just over. And during this time, I prepared a family favorite, since meat should not be consumed during this period. So, i share with you my recipe:
  • 1 big bangus (milkfish)

  • 3 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tomatoes, chopped

  • 1 egg

  • 1/4 cup lemon juice

  • 1 small carrot, finely chopped

  • 1/4 cup soy sauce

  • 4 tablespoons of cooking oil

  • raisins

  • cooked peas

  • 1/4 cup red bell pepper, chopped
  • salt and pepper to taste

Cooking Instructions:
  • Scale and remove the intestines of the bangus.

  • With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

  • Marinate the head and skin in lemon juice, soy sauce and pepper.

  • Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

  • Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

  • Add the cooked peas, bell pepper and raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

  • Add a beaten egg to the sauté and mix well.

  • Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

  • Fry in oil until golden brown.

  • slice slightly diagonal (1 1/2 inch thick) and serve.

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