Rellenong Bangus Recipe



Rellenong Bangus Recipe

Ingredients :

1 milkfish (bangus), about 750g

50ml fresh calamansi juice

50ml light soya sauce

1/2 tsp white pepper

1 brown onion

2 tomatoes

2 cloves garlic

25g lard

75g cooked peas

50g seedless raisins

salt to taste

freshly ground white pepper

3 eggs

50g all-purpose flour

oil for deep frying

Method :

Scale and gut the fish and wash thoroughly. Make a slit completely along the back of the fish, cut the backbone at both ends and remove all the flesh and bones. Very carefully remove all the bones from the fish and flake the meat.

Soak the skin of the bangus for about 15 minutes in a mixture of the calamansi juice, soya sauce and white pepper and set aside. Cut the onion and tomatoes into small dice and crush the garlic. Heat the lard in a frying pan and saute the onion, tomato and garlic for 2-3 minutes.

Add the flaked fish and season to taste with salt and freshly ground white pepper. Stir to blend thoroughly and continue to cook for a further 4-5 minutes, then remove from the heat and transfer to a mixing bowl. Beat the eggs and add to the mixture together with the peas and raisins, mixing together well.

Stuff the mixture into the bangus skin, secure with thread and dredge with the flour. Heat the oil until almost smoking and deep fry the fish for 2-3 minutes until the skin is crispy and golden. Drain off all excess oil, transfer to a serving platter and garnish with sprigs of parsley, sliced cucumber and lemon wedges.

Serves 2


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