Rellenong Bangus Recipe

Stuffed Milk Fish

Ingredients:

• 1 big boneless bangus (milk fish) 
• 5 cloves garlic, minced
• 1 onion chopped
• 2 eggs
• 1 small carrot, chopped
• 1 medium potato, chopped
• 1 small can sweet peas or garbanzos
• 1/2 cup raisins
• 1 medium bell pepper, chopped
• 1/2 cup flour
• cooking oil
• salt and pepper to taste

Instructions:

1. Scrape fish scales while the fish is still frozen. Rinse and pat dry using a paper towel.
2. Gently pound the fish using a rolling pin to loosen the meat from the skin. 
3. Using a spoon, scrape off fish meat from the skin. Refrigerate the skin for later use.
4. To prepare the stuffing, boil fish meat in 1/3 cup water. Stir and cook until fish is fully cooked and water evaporates.
5. In a pan, add 2 tablespoon cooking oil. Add garlic and onion, saute until aromatic. 
6. Add fish meat, carrot, potato, bell pepper and snow peas to the pan.
7. Season with salt, ground pepper, and add raisins. Stir to combine. 
8. Transfer cooked mixture to a plate. Allow it to cool before adding egg and flour.
9. Stuff bangus skin with cooked mixture. 
10. In a clean frying pan, heat over medium-low heat and add 1/4 cup cooking oil. 
11. Slowly fry stuffed bangus in hot oil. Cook for at least 5 minutes on each side. 
12. Cool before slicing. 
13. Arrange in a serving plate and serve with steam rice and banana ketchup. Enjoy!