Relyenong Bangus Recipe
by Chef Boy Logro
Ingredients:
1 big bangus (milkfish)
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 soy sauce
4 tablespoons of cooking oil
Ham, finely chopped
Raisins
Cooked peas
Salt and pepper to taste
Instructions:
1 Scale and remove the intestines of the bangus.
2 With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head.
3 Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
4 Marinate the head and skin in lemon juice, soy sauce and pepper.
5 Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
6 Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
7 Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
8 Add a beaten egg to the sauté and mix well.
9 Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
10 Fry in oil until golden brown.
11 Slice slightly diagonal (1 1/2 inch thick) and serve.
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