Relyenong Bangus / Stuffed Milkfish
Ingredients
Scale
- 1 large milkfish, deboned
- 1 tbsp soy sauce
- 2 tbsp calamansi juice {calamondin}
- 2 eggs, beaten
- 2 tbsp cooking oil
- 1 tbsp butter
- 2 clove garlic, minced
- 2 onion, chopped
- 2 tomato, chopped
- 2 bell pepper,chopped
- 1 cup raisins
- 1 carrot, chopped
- salt and pepper, to taste
- cooking oil for frying {optional}
Instructions
- Since the milkfish is already deboned, scrape the meat with the spoon leaving the skin in one piece.
- Marinate the skin in soy sauce-calamansi mixture and set aside.
- In a pan, steam fish meat until cooked. Flake meat and remove left over bones.
- Heat oil and butter in a pan, sauté garlic, onion and tomato until onion is translucent.
- Add fish meat and season with salt and pepper. Remove from heat.
- Add raisins,bell pepper,carrots and beaten eggs. Mix well.
- Stuff the milkfish skin with the mixture and sew the skin opening together.
- Fry in hot oil or bake until golden brown.