| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Big bangus,, cleaned and scaled |
|
|
Soy sauce |
|
|
Kalamansi or Philippine lemon juice |
| 2 |
tb |
Oil |
| 2 |
ts |
Garlic,, crushed |
| 1 |
|
Onion,, chopped finely |
| 1/2 |
c |
Tomatoes,, chopped |
| 1/2 |
c |
Carrots,, cubed |
| 1/2 |
c |
Green bell pepper,, finely chopped |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
ts |
Liquid seasoning |
| 1 |
sm |
Box raisins |
| 2 |
sl |
Sweet ham,, chopped finely |
| 1 |
|
Egg |
| 2 |
tb |
All-purpose flour |
|
|
Oil for frying |
INSTRUCTIONS
Fish Preparation: 1. Gently pound fish to loosen meat from skin.
2. Break the big bone at the nape and at the tail.
3. Insert the handle of a kitchen turner through the neck of the fish.
4. Gently push down to the tail.
5. Remove the handle, squeeze and push out the fish meat through the head.
This way you will be able to push out the whole meat without cutting or
opening the skin.
6. Marinate skin and head of fish in soy sauce and kalamansi juice. Set
aside.
7. Boil fish meat in a small amount of water. Drain and Cool.
8, Pick out bones and flake the meat.
Stuffing
1. Saute garlic in oil until brown. Add onions and tomatoes.
2. Cook for a few minutes, then add in flaked fish, carrots and pepper.
3. Season with salt, pepper and liquid seasoning. Add raisins and ham.
4. transfer cooked mixture into a plate to cool.
5. Add egg and flour. Stuff mixture into bangus skin.
6. Wrap bangus in wilted banana leaves or aluminum foil. Fry for 5 minutes
on both sides. Cool before slicing
Posted to MC-Recipe Digest V1 #401 by Caroline Chua Pimentel
<carol@asti.dost.gov.ph> on Jan 29, 1997.
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