Rellenong Bangus
Rellenong Bangus (Stuffed Milkfish)
Serves 4-6
Preparation time: 1 hour
Cooking time: 40-50 mins
Ingredients:
1 bangus (milkfish), about 700 g (1 1/3 lb)
4 calamansi
2 tablespoons soy sauce
2 tablespoons oil for sautéeing
½ medium onion, finely chopped
3-4 cloves garlic, peeled and diced
1 small potato, peeled, cubed small and fried to light brown
100 g (½ cup) green peas
90 g (½ cup) raisins
Worcestershire sauce
Salt and pepper
1 egg, lightly beaten
Cornstarch, for dredging
125 ml (½ cup) oil for deep-frying
>> Slit the fish and clean thoroughly. Scoop out the flesh, being careful not to tear the skin. Pick off all the bones from the bangus flesh. Set flesh aside. Marinate skin in juice of 3 of the calamansi and soy sauce. Set aside.
>> In a frying-pan, heat 2 tablespoons oil and sauté onion until soft. Add
