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Saturday, August 9, 2014

Rellenong Bangus

1 big boneless bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
1 small bell pepper, finely chopped (optional)
1 egg
1/4 cup calamansi juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped(optional)
green peas
salt and pepper to taste


Scrape all the meat from the skin of the boneless bangus.
Marinate in calamansi juice, soy sauce and pepper.
Boil the bangus meat in 1/2 cup of water with a little for 5 minutes.
Sauté garlic and onions until slightly brown then add the bellpepper and carrots until tender.
Add chopped ham, cooked green peas, raisins and bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Steam for 5 minutes. Let cool.
Fry in oil until golden brown.
Slice slightly diagonal (1 1/2 inch thick) and serve with ketchup.

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