This recipe is suitable for special occassion or celebration. It is extra delicious bursting with goodness.
Stuffed Milkfish (Rellenong Bangus)
- 1 large sized bangus ( milkfish )
- 1 onion, chopped finely
- 4 cloves garlic, minced
- 1 small sized carrot, small cubes
- 1 box raisins ( optional )
- 2 tomatoes, chopped
- 1 raw egg, large
- 1 tsp. Salt
- ½ tsp. Worcestershire sauce (or light soy sauce)
- 1 green bell pepper, chopped finely
- 2 tbsp. Flour
- cooking oil for frying
- Ask the fish-monger to clean and remove the scales of the fish or using a knife, scrape fish by going against the scales. This is fairly easy to do. Gently pound the fish using flat side of a heavy spoon or Chinese knife. Pounding will loosen meat from the skin. Ensure that the skin is not damaged or broken.
- Carefully cut the big bone that run through the fish, from the tail end up to the head. Then pull this out.
- Insert a long spoon or spatula through the bangus neck. Gently prise out meat away from the skin. Scrape as much of the flesh throughout the whole fish but always be aware not to break the skin.
- Make the marinade for the skin by mixing the soy sauce and calamansi (lime) juice. In a large dish arrange the fish skin flatly and pour and marinate by pour the soy sauce mix all over. Leave for 10 minutes or so.
- Simmer the fish meat in a little water, once opaque, drain and remove any visible bones as you flake the meat.
- Using a wok or frying pan, sauté the garlic until golden brown. Add onion and tomatoes. Stir in carrot, and pepper as well as the fish meat. Season well with salt, freshly ground black pepper, and Worcestershire sauce or light soy sauce.
- Add raisins.
- Remove from the heat and let it cool slightly.
- Now open up the marinating fish skin and fill it up with the cooked fish meat/tomato/onion mix. Stuff until the skin has ballooned into a fish-like shape once again.
- Beat the egg and then pour it into the stuffed fish and then roll the fish into the flour.
- Finally wrap the fish with banana life or aluminium foil and roast for 30-40 minutes at 180ºC. If using aluminium foil, remove at the last 10 minutes. This recipe can also be cooked by deep-frying using a large wok. There is no need to wrap the fish with anything!
- Serve immediately.
Enjoy with tomato ketchup. Sarap (delicious)