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.
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Servings:  4-6 servings
Prep Time:  20 Minutes
Total Time:  30 Minutes

Related Categories:   Fish Recipes,  


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

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