Rellenong Bangus

This is a special dish because of the amount of work involved in cooking.

Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed.

Ingredients:

3 medium size bangus, prepared for relleno
3 small size potato, diced, parboiled
1 small size carrot, diced
3 pcs. egg, beaten
1/2 c. green peas
1/4 c. raisins
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
3 tbsp. kalamansi juice
1/4 c. soy sauce
salt and pepper
cooking oil

Cooking procedure:

Ask the fish monger to prepare/cut the bangus for relleno. Marinate the head and skin in a mixture of kalamansi juice, soy sauce and black pepper for 10-15 minutes. Poach fish meat, drain and let cool. De-boned and flaked fish meat, set aside. In a sauce pan, sauté garlic, onion add in flaked fish and 2 tbsp. soy sauce. Add carrot, potato, green peas, and raisin. Season with salt and pepper, and sauté for 2-3 minutes. Transfer mixture in a bowl and let cool. Add in beaten eggs to the mixture and mix well. Drain marinade off the fish skin and head. Using a spoon, stuff the marinated fish head and skin through the neck, with the filling mixture. Fry the stuffed bangus until golden brown.