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Rellenong Bangus Recipe

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This recipe for Rellenong Bangus, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gemma dePeralta
Added: Saturday, February 16, 2008


2 pcs whole Bangus (milkfish)
1/4 cup Mama Sita's Oyster Sauce
1 tbsp Calamansi (lemon) juice
1 cup water
2 tbsp cooking oil. for sautéing
2/3 cup onion, chopped finely
1/2 cup carrots, chopped finely
1 pc potato, chopped finely
1/2 cup green peas
1/3 cup raisins
2 pcs eggs, beaten
2 cups cooking oil, for deep frying

Clean and scale the fish. Place the fish on a flat surface. Pound the body and the body with the back of a knife or a mallet. Press your left hand firmly against the fish and with your right hand, jerk the tail upward. The idea is to break the middle bone of the fish. With a spoon, scrape out all the flesh and set it aside. Discard the middle bone. Combine the Mama Sita's oyster Sauce with the calamansi juice. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade. In a medium-sized saucepan, boil water; add the fish meat, cooking just until it turns white. Drain and pick our the bones. In a wok, heat oil and saute'' the onions. Add the carrots, potatoes, and green peas. stir fry. When the vegetables are tender, add the fish meat, marinade , and raisins. Remove from heat and add the beaten eggs. Stuff this mixture into the fish skin until it reaches the neck. Deep fry with its head intact until the fish is golden brown. Variation: Wrap in banana leaf or aluminum foil and bake at 325 degrees for 45 minutes.




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