Relyenong Bangus (Stuffed Milkfish) Recipe
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Ingredients
- 1 kilo bangus (whole)
- 1 tbsp calamansi juic
- 2 tbsp soysauce
- 1 cup cooking oil
- 1 tsp garlic, chopped
- 1 tbsp onion, chopped
- 1/2 cup round pork
- 1 tbsp red bell pepper, chopped
- 1 tbsp pikle relish
- 1/4 cup raisins
- 1/2 cup green peas
- 1 pc Knorr Fish Broth Cube
- 2 pcs eggs
- 2 tbsp flour
Directions
- Pound the body of the bangus with rolling pin soft.
- Break the spine near the tail and right below the head. Carefully peel skeletal bones in the head opening.
- Remove the meat of the bangus without breaking the skin.
- Marinate the skin with calamansi and soy sauce. Set aside.
- In a frying pan, heat oil and saute garlic and onion.
- Add the ground pork and saute until cooked. Add the bangus meat, red bell pepper, pickle relish, raisins, green peas, and Knorr Fish Broth Cube. Continue to cook for 2 minutes.
- Remove from heat and add egg and flour to the mixture. Mix well. Stuff this mixture inside the bangus.
- Sew the opening so that the mixture will not spill out during frying.
- Coat the fish with flour and fry until golden. Serve.
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