Yummy-as-can-be
January 11, 2013
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This one is too time-consuming to make so I only make it once a year. 🙂  We had this for our New Year’s Day dinner.  And no, I didn’t debone the fish myself.  It was the fish vendor at the market who did it.  🙂

Rellenong Bangus

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Ingredients:

Procedure:

  1. Marinate the head and skin in lemon juice, soy sauce and pepper.
  2. Boil in the bangus meat in 1/2 cup of water with a dash salt for 5 minutes.
  3. Sauté the garlic and onions until slightly brown then add carrots.  Cook until carrots are tender.
  4. Add the ground pork or chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for another 5 minutes. Season with salt and pepper to taste.
  5. Add a beaten egg to the sauté and mix well.
  6. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
  7. Fry in oil until golden brown.
  8. slice slightly diagonal (1 1/2 inch thick) and serve.

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Yum

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