Rellenong Bangus

Ingredients:
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)
raisins
green peas
salt and pepper to taste

Procedure:

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.

Tochong Bangus

One of the famous and popular way of cooking bangus the Caviteñean way. It is a flavorful and hearty  dish that showcases the beloved bangus, or milkfish, in a delectable way. 

Ingredients: 
1 med. sized Bangus or milk fish (1/2 kilo) cleaned and sliced into 6 
3 cloves garlic, crushed 
1 white onion, sliced 
1 can tomato sauce  
1 cube tahure, liquid removed
70 grams tokwa 
oil for frying 

Optional: 
ampalaya and eggplant, sliced into thick strips

Procedure: 
Rub sliced bangus with rock salt. Fry in oil until golden brown. Set aside. 
Saute garlic and onions. Pour in tomato sauce and 1 cup water. Stir. Mash tahure and tokwa together into smaller pieces add to the sauce. Simmer for 10 mins. Add amplaya and eggplants. Simmer for 5 minutes. Add fried bangus and simmer for another 5 mins. Served.