Rellenong Bangus

Ingredients

• 1 milkfish, size must be big enough to stuff
• 2 tablespoons soy sauce
• 2 kalamansi or 1 lemon, squeeze out the juice
• 2 tablespoons oil
• 1 onion, chopped fine
• ¹/₂ cup tomatoes, chopped fine
• ¹/₂ cup carrots, chopped fine
• ¹/₂ cup green bell pepper, chopped fine
• 1 teaspoon salt
• ¹/₄ teaspoon pepper
• 1 teaspoon liquid seasoning
• ¹/₄ cup raisins
• 2 slices ham, chopped fine
• 1 egg
• 1 tablespoons flour

Cooking Instructions

1. Gently pound milkfish to loosen the meat from the skin.
2. Break the tailbone at the tail and the nape.
3. Insert a spatula at the base of the head between the meat and skin. Remove meat with bones leaving the skin intact.
4. Marinate the deboned fish in soy sauce and kalamansi or lemon juice.
5. Separate the fish meat from the bone.
6. Boil the fish meat and bone in a small amount of water. Drain
7. Separate the fish meat from the bone.
8. Flake the fish meat.
9. Saute garlic, onion, and tomatoes.
10. Add the flaked fish meat, bell pepper and carrots to the saute.
11. Season with salt and pepper.
12. Add the raisins and ham.
13. Transfer mixture to a plate add egg and flour. Mix.
14. Stuff mixture into the milkfish.
15. Cover the fish in aluminum foil.
16. Cook the covered fish on both sides for five minutes.
17. Serve covered in foil.