Rellenong Bangus

Stuffed Milk Fish
1 big boneless bangus (milkfish)
6 cloves of garlic, minced
1 onion chopped
2 eggs
1 small carrot, chopped
1 medium potato, chopped
1 can sweet peas

1/2 cup raisins
1 medium bell pepper, chopped
1/2 cup flour
cooking oil
salt and pepper to taste
Cooking Instructions:
Scrape fish scales while the fish is still frozen. Rinse and pat dry using a paper towel.
Using a spoon scrape the fish meat from the skin.
Refrigerate the skin.
Boil fish meat in 1/3 cup water till water evaporate and set aside.
Saute garlic until brown. Add onion
Stir in fish meat, carrot, potato, bell pepper and snow peas.
Season with salt, ground pepper, and add raisins.

Transfer cooked mixture to a plate. Allow it to cool before adding egg and flour.
Fill in mixture in bangus skin, sew the skin and fry.
Allow the fried fish relleno to cool before slicing.
Serve with catsup.
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