Filipino Recipes

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion, chopped
• 2 tomatoes, diced
• 1 egg
• 1/4 cup lemon juice
• 1 small carrot, finely chopped
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• ham, finely chopped
• raisins
• cooked peas
• salt and pepper to taste

Procedure:

• Scale and remove the intestines of the bangus.
• With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head.
• Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
• Marinate the head and skin in lemon juice, soy sauce and pepper.
• Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
• Sauté the garlic and onions until slightly brown.
• Add the tomatoes and carrots until tender.
• Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for another 5 minutes. Salt and pepper to taste.
• Add a beaten egg to the sauté and mix well.
• Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
• Fry in oil until golden brown.
• Slice slightly diagonal (1 1/2 inch thick) and serve.

This entry was posted on Friday, January 11th, 2008 at 7:01 pm and is filed under Seafood Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.