Rellenong Bangus
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Rellenong Bangus
2 pcs, BANGUS (milkfish), whole
500 g each (approx)
Fish
1/4 cup
60 ml
Mama Sita's Oyster Sauce
1 tbsp, (or lemon juice)
15 ml
Calamansi
1 cup
250 ml
Water
2 tbsp
30 ml
Oil
2 pcs, chopped
80 g
Onion
1 pc, chopped
100 g
Carrots
1/2 cup, chopped
125 g
Potatoes
1/2 cup
125 g
Frozen Green Peas
1/3 cup
80 g
Raisins
2 pcs, beaten
2 pcs, beaten
Egg
1 tsp
5 ml
Salt
1/4 tsp, ground
1 g, ground
Black Pepper
1 cup, to coat the fish
127 g
Flour
2 cups, for frying
500 ml
Oil
1/2 tsp
2.5 ml
Mama Sita's Liquid Seasoning
2 pcs, BANGUS (milkfish), whole
500 g each (approx)
Fish
1/4 cup
60 ml
Mama Sita's Oyster Sauce
1 tbsp, (or lemon juice)
15 ml
Calamansi
1 cup
250 ml
Water
2 tbsp
30 ml
Oil
2 pcs, chopped
80 g
Onion
1 pc, chopped
100 g
Carrots
1/2 cup, chopped
125 g
Potatoes
1/2 cup
125 g
Frozen Green Peas
1/3 cup
80 g
Raisins
2 pcs, beaten
2 pcs, beaten
Egg
1 tsp
5 ml
Salt
1/4 tsp, ground
1 g, ground
Black Pepper
1 cup, to coat the fish
127 g
Flour
2 cups, for frying
500 ml
Oil
1/2 tsp
2.5 ml
Mama Sita's Liquid Seasoning
1. Combine Mama Sita’s Oyster Sauce, calamansi juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade.
2. In a medium-sized saucepan, boil water. Add the fish meat and cook just until it turns white. Drain and pick out the bones.
3. In a wok, heat oil and sauté the onions. Add the carrots, potatoes and green peas. Stir-fry until done.
4. When the vegetables are tender, mix in the fish meat, marinade, Mama Sita’s Liquid Seasoning and raisins. Remove from heat and add the beaten eggs.
5. Stuff this mixture into the fish skin until it reaches the neck. Dredge in flour. Deep fry with its head intact until the fish is golden brown.
Deboning the Fish: Clean and scale the fish. Place the fish on a flat surface. Pound the body with the back of the 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.
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