Rellenong Bangus (Stuffed Milkfish)

Ingredients

• 1 medium or big milkfish / bangus
• 1 tablespoon soy sauce
• 1 tablespoon lemon (or calamansi juice)
• 2 tablespoons oil
• 1 medium onion (- chopped)
• 2 big cloves garlic (- minced)
• 1 small carrots (- cut into small cubes)
• 1 small potato (- cut into small cubes or 1/2 cup green peas)
• 1 small green bell pepper (- cut into small cubes)
• 1/4 cup raisins
• 2 tablespoons pickle relish
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1-2 tablespoons water ((if needed))
• salt
• 1/4 cup flour
• 1 egg
• 1 tablespoon oil (- for brushing)

Instructions

1. 1

   Prepare the milkfish as indicated in the instructions above. Place the fish skin on a plate or small bowl. Add 1 tablespoon of soy sauce and lemon or calamansi juice and marinade until ready to use.

2. 2

   Place fish meat in a pot or pan and add a little water. Bring it to boil and cook until the meat is done. Drain water and transfer to a plate and remove the fishbones.

3. 3

   Heat oil in a pan over medium heat. Saute garlic and onions until limp and aromatic. Add carrots and potatoes and cook for 3 minutes.

4. 4

   Add the fish meat, bell pepper, raisins, pickle relish, soy sauce and tomato paste. Season with salt if needed. Cook for another 3-5 minutes. Remove pan from heat. Add the flour and mix then the egg and mix again until well blended.

5. 5

   Fill the marinated skin with the mixture and then place the stuffed milkfish on a baking sheet lined with aluminum foil. Brush both sides with oil and bake at 200°C/400°F for 10-15 minutes each side or until skin turns crisp and golden brown.

6. 6

   You may also fry the fish instead of baking it.