Wednesday, May 6, 2009

Rellenong Bangus

Ingredients:

1 bangus (about 750 gms)
soy sauce and calamansi mixture
1 med. onion, chopped
1 tbsp garlic, chopped
2 med. tomatoes, chopped
250 g ground pork
2 tbsp butter
1 tbsp celery
1 tbsp kintsay
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste

Procedure:

1. Spoon out the bangus flesh from its skin through an opening near the head., while leaving the skin intact. Debone all the flesh and flake. Marinate the skin in the soy sauce and calamansi mixture and pepper. Set aside.
2. Saute' the garlic, onions, and tomatoes. Add the ground pork. Season with salt and pepper.
3. When just about cooked, saute' in the fish flesh. Stir in the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.
4. Stuff the fish skin with this mixture. Sew the opening and wrap tightly with reynolds wrap aluminum foil.
5. In a large frying pan, deep fry the bangus for 10 minutes. Remove the aluminum foil and continue frying until the skin turns brown.

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