Relyenong Bangus (Milkfish)
- Clean the fish by removing all its entrails. Slit the back with a knife and scrape out all its meat using a spoon.
- Parboil the fish meat and the bone. Discard the bones and flake the meat. Set aside.
- Marinate the head and skin of the fish in lemon juice, soy sauce and pepper.
- Saute garlic, onion, tomato, and carrots, then add fish meat, raisins, and cooked peas. Season with salt and pepper to taste.
- Remove from fire and mix with eggs and flour. Set aside the mixture.
- Stuff the mixture inside the empty skin of the fish and sew up the back opening.
- Deep fry in hot cooking oil until golden brown.
Nov 17, 2013 by
Servings: 4-6 servings
Prep Time: 20 Minutes
Total Time: 30 Minutes
Prep Time: 20 Minutes
Total Time: 30 Minutes
Related Categories: Fish Recipes,
Ingredients:
1 big milkfish (bangus) 4 gloves of garlic, minced 1 onion, chopped 1 tomato, finely chopped 1/4 cup lemon juice 1 small carrot, chopped 1/4 cup soy sauce 1/4 cup raisins 1/4 cup cooked peas 1/4 cup flour 1 egg; well beaten salt and pepper to taste cooking oil
