Rellenong Bangus

| January 23, 2009 | 0 Comments

Ingredients:relleno

  • 1 bangus or milk fish (about 800 grams)
  • 1/8 tsp. pepper pinch of salt
  • ¼ c. of water
  • 2 tbsps. cooking oil
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1/3 c. tomatoes, finely chopped
  • 1 tbsp. soy sauce
  • 1 tbsp. calamansi juice
  • 2 eggs, beaten
  • ½ c. flour
  • ½ c. cooking oil
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. butter or margarine
  • 1/3 c. peas, drained
  • ¼ c. raisins
  • ¼ c. potatoes, diced then fried

Procedure:

  1. Clean Fish.  Pound to soften.
  2. Slit back to open and remove backbone.
  3. Scrape meat with a spoon or knife.  Keep skin in 1 pc.
  4. Soak skin in mixture of calamansi juice, soy sauce and pepper (set aside).
  5. Boil bangus flesh with pinch of salt and ¼ cup water, until color changes (set aside).
  6. Drain. Pick bones.
  7. Saute garlic, onion and tomatoes in hot oil.
  8. Add fish and season. Cook for 5 minutes. Remove from fire.
  9. Put in margarine, peas, raisin, fried potatoes, and eggs.  Mix thoroughly.
  10. Stuff fish skin with mixture and sew opening.
  11. Dredge in flour and fry until brown.

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Category: Main Dish

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