August 21, 2009
RELLENONG BANGUS INGREDIENTS:
1 big bangus, cleaned and scaled
2 tablespoons soy sauce juice of 2 kalamansi
2 tablespoons oil
2 teaspoons crushed garlic
1 onion, finely chopped
1/2 cup finely chopped tomatoes
1/2 cup chopped carrots
1/2 cup finely chopped green bell pepper
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid seasoning
1/4 cup raisins
2 slices ham, finely chopped
2 tablespoons all-purpose flour
Oil for frying
RELLENONG BANGUS PROCEDURES:
Gently pound the fish to loosen the meat from the skin. Break the big bone at the nape and at the tail. Insert the handle of a kitchen turner through the fish neck. Gently push down the tail. Remove the handle then squeeze and push out the fish meat through the head. This way you will be able to push out the whole meat without cutting or opening the skin.
Marinate the deboned fish in soy sauce and kalamansi juice. Set aside.
Boil the fish meat in a small amount of water. Drain then cool.
Pick out the bones and flake the meat.
In a skillet, heat the oil then sauté garlic, onions and tomatoes. When tender, add the flaked fish, carrots and bell pepper. Season to taste then add the raisins and ham.
Transfer cooked mixture into a plate. Cool slightly then add egg and flour.
Stuff mixture into the bangus. Wrap the bangus in banana leaves or aluminum foil. Fry for 5 minutes on both sides.
Cool before slicing.