Rellenong Bangus ( Stuffed Milkfish with ground pork)

Pinoyfoodtaste brings you new and bright ideas to cook ordinary Filipino recipes that are usually served at the table of every occasion. Now, what we got here? Rellenong Bangus or stuffed milkfish/ I went to the SM Supermarket yesterday and I thought of what to cook, then I saw this bangus (milkfish).



Enjoy cooking? Hmm.. I can't wait for it!


Ingredients


1 piece of bangus (large) approx. more than a kilo
250 grams of ground pork, boiled
4 cloves of garlic, minced
1 medium onion, sliced
2 pieces tomatoes, sliced
1 medium egg (raw)
1 small carrot, diced
1 small can green peas
1 box small raisins
salt and pepper to taste

Marinate

5 pieces calamansi (lemon juice can be substituted)
soysauce

Cooking the Rellenong Bangus


CLEAN


Clean the bangus accordingly removing the internal organs such as the intestine
Using the handle of the knife gently tap the bangus to separate the meat from the skin of the fish
Remove the spine spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. Don't forget to remove the bones and flake the meet.

MARINATE

Marinate the skin and the head in soy sauce, pepper and calamansi ( 3 pieces). Set aside.

FRY

Place the milkfish meat in a pot and boil in 1 cup of water, until cooked about 5 minutes.
Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender
Add the ground pork , cooked peas, raisins and the bangus meat to the mixture.
Cook for an additional 5 minutes. Salt and pepper to taste, add soysauce if necessary.

Beat the egg and add to the mixture. Blend well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown. You may also use banana leaves to cover the fish before frying.

SERVE


Served with sliced tomatoes.