Tuesday, April 24, 2012

RELLENONG BANGUS

INGREDIENTS:

*1 big bangus (milk fish)
*3 cloves of garlic, minced
*1 onion chopped
*2 tomatoes, diced
*1 egg
*1/4 cup lemon juice
*1 small carrot, finely chopped
*1/4 cup of soy sauce
*4 tablespoons of cooking oil
*ham, finely chopped
*raisins
*cooked peas
*salt and pepper to taste

PROCEDURE:

*Scale and remove the intestines of the bangus.
*With a very sharp knife, slowly remove the meat of the fish.
*Remove the spine by snapping off the bone at the base of the head and tail.
*Use spoon to scrape all the meat from the skin.
*Marinate the head and skin in lemon juice, soy sauce and pepper.
*Boil in ½ cup of water the bangus meat with some salt for 5 minutes.
*Saute the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
*Add the chopped ham, cooked peas, raisins and the bangus meat to mixture.
*Simmer for 5 minutes.
*Salt and pepper to tastes.
*Add a beaten egg to the saute and mix. Well.
*Stuff the mixture inside the bangus skin and head.
*Sew the cavity if needed.
* Fry in oil until golden brown.
*Slice slightly diagonal (1 ½ inch thick) and serve.

MORE TIPS:

*You could also add ground pork.
*Add also celery for more better taste.
*Add chili pepper as desired.

No comments:

Post a Comment