- 1 whole bangus (milkfish) 1-1/2 to 2 pounds dressed
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/2 cup water
- 1/2 teaspoon salt (for boiling fish)
- 2 tablespoons corn oil
- 2 cloves garlic, chopped fine
- 1 medium onion, chopped fine
- 1 can (8 ounces) tomato sauce
- 1/2 cup potatoes, diced fine
- 1/2 cup carrots, diced fine
- 1 small can early baby peas
- 1/2 cup raisins
- 1/4 teaspoon salt
- Fresh ground pepper to taste
- 1 egg, beaten 1 tablespoon
- melted butter or oil
What to Do:
- Pound fish body to soften. Slit back to open. Remove backbone. With a spoon, scrape meat off the skin, leaving belly intact.
- Marinate skin (with head and tail) in soy sauce, lemon juice and pepper. Place in refrigerator to chill while you cook the fish meat.
- Boil fish flesh with water and salt until color of flesh changes. Let it cool, then pick bones.
- Saute garlic in hot oil until brown. Add onion and tomato sauce. Simmer 3-5 minutes.
- Add potatoes and carrots. Stir-fry over medium heat until vegetables are tender. Add peas, raisins and cooked fish flesh. Season with salt and pepper. Cook about 5 minutes more.
- Add beaten eggs, mixing well. Take from heat, transfer to a bowl and let mixture cool.
- Spoon the fish mixture into the fish and close it back.
- Lightly dredge the whole fish in cornstarch or bread crumbs before frying it in a wok-ful of hot oil. Fry until the skin is golden brown and crisp, about 5 minutes on each side.
- Alternatively, you may bake the rellenong bangus in a 350°F degree oven. Brush the fish with melted butter or oil. Wrap the fish with a greased tinfoil, for about 40-45 minutes. Unwrap and broil to get some color in the skin. Though you won't get the crunchy skin when fried.
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