Rellenong Bangus Recipe
by Chef's Classics
INGREDIENTS:
1 kilo bangus, whole
2 tbsp flour
2 tbsp soy sauce
1 tbsp calamansi juice
1 tbsp onion, chopped
1 tbsp red bell pepper, chopped
1 tbsp pickle relish
1 tsp garlic, chopped
1 cup cooking oil
½ cup green peas
½ cup bacon, chopped
½ cup carrots, diced
¼ cup raisins
2 pcs eggs
1 pc potato, diced
1 pc tomato, chopped
Salt and pepper to taste
Flour, for dredging
INSTRUCTIONS:
1. With a rolling pin, soften the body of the bangus by pounding.
2. Break the spine of the fish. It's near the tail and right below the head.
3. Without breaking the skin, remove the meat of the bangus.
4. Marinate both the skin and meat in calamansi and soy sauce. Set aside.
5. In a Chef's Classics Caper Doublefry pan, heat oil. Saute garlic and onion.
6. Add potatoes, carrots and bacon.
7. Mix in marinated bangus meat with tomatoes, red bell pepper, pickle relish, green peas and raisins. Cook for about two minutes.
8. Remove mix from heat. Let it cool and remove the bones.
9. Pour in an egg and the flour into the mixture. Season to taste.
10. Stuff mixture inside the bangus skin.
11. Sew the opening.
12. Coat the fish with flour. Once coated, fry or bake until brown.
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