Rellenong Bangus (Stuffed Milkfish) - Recipe

The Filipino word for "milkfish" is bangus. It is a very popular fish in the Philippines, prepared grilled or in stews and soups.

Rellenong Bangus (Stuffed Milkfish)
RECIPE

MAIN INGREDIENTS

1 milkfish (about 750 grams)
soy sauce and calamansi [lime] mixture
1 medium onion, chopped
1 tbsp garlic, chopped
2 medium tomatoes, chopped
250 grams ground pork
2 tbsp butter
1 tbsp celery
1 tbsp kintsay [Chinese celery]
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste

STEP-BY-STEP PROCEDURE

1. Spoon out the milkfish flesh from its skin through an opening near the head, while leaving the skin intact. De-bone all the flesh and flake. Marinate the skin in the soy sauce and calamansi mixture and pepper. Set aside.

2. Saute the garlic, onions and tomatoes. Add the ground pork. Season with salt and pepper.

3. When just about cooked, stir in the fish flesh. Add the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.

4. Stuff the fish skin with this mixture. Sew the opening and wrap tightly with aluminum foil.

5. In a large frying pan, deep fry the milkfish for 10 minutes. Remove the aluminum foil and continue frying until the skin turns brown.

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