Rellenong Bangus Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
800: Bangus, * see note
1: Soy sauce,
1: Salt,
1: Lime juice,
14: Water,
1: Cooking oil,
2: Garlic, crushed
1: Onion, finely chopped
13: Tomato, finely chopped
12: Pepper,
1: Butter,
13: Peas, drained
14: Raisins,
14: Potato, finely chop & fried
2: Eggs, beaten
12: Flour,
12: Cooking oil,
Directions:
Recipe by: Nila Sweeney * If you cant get fresh bangus (milkfish)
try any fine-boned freshwater fish. Carp is good.
1. Clear and gut fish and pound until soft. Slit back of fish open
with a very sharp knife and remove backbone. Scrape meat with a spoon
and remove a keep skin in one clean piece.
2. Soak skin in mixture of line, soy and pepper. Set side.
3. Boil fish with a pinch of salt and 1/4 cup water until colour
changes. aside. Drain when cool and pick out bones.
4. Saute garlic, onion and tomatoes in hot oil. Add fish and
season. Cook min. Remove from heat.
5. Add butter, peas, raisin, potatoes and eggs. Mix thoroughly.
6. Stuff fish skin with mixture and sew opening. Dredge in flour and
fry quickly until brown.
Arrange on platter and serve garnish with corriander, lime, and
lemon.
Source from luhu.jp
try any fine-boned freshwater fish. Carp is good.
1. Clear and gut fish and pound until soft. Slit back of fish open
with a very sharp knife and remove backbone. Scrape meat with a spoon
and remove a keep skin in one clean piece.
2. Soak skin in mixture of line, soy and pepper. Set side.
3. Boil fish with a pinch of salt and 1/4 cup water until colour
changes. aside. Drain when cool and pick out bones.
4. Saute garlic, onion and tomatoes in hot oil. Add fish and
season. Cook min. Remove from heat.
5. Add butter, peas, raisin, potatoes and eggs. Mix thoroughly.
6. Stuff fish skin with mixture and sew opening. Dredge in flour and
fry quickly until brown.
Arrange on platter and serve garnish with corriander, lime, and
lemon.
Source from luhu.jp
Tags
Seafood