Rellenong Bangus (Stuffed Milkfish)

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Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still Rellenong Bangus (or Relyenong Bangus)> Here’s the recipe I use.

Ingredients

• I medium sized Bangus (more or less 800 gramns)
• 1 Tablespoon soy sauce
• 3 teaspoons Calamansi juice
• 1/8 teaspoon Pepper
• Dash of Salt
• 1/4 cup water
• 2 Tablespoons cooking oil
• 2 cloves, crushed gralic
• 1 onion, finely chopped
• 1/4 cup tomatoes, finely chopped
• 1 teaspoon salt
• 18 teaspoon pepper
• 1 Tablespoon Butter
• 1/3 cup chopped raisins
• 1/3 cup peas, drained
• 1/4 cup carrots, diced finely
• 1 eggs, beaten
• 1/ cup flour 1/2 cup cooking oil

Procedure

1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.