| Milkfish, or bangus as it is locally | | | | 2 tbsp. Flourcooking oil for frying |
| called here in the Philippines is our | | | | * Scrape fish scales. Clean. Gently |
| national fish. This fish is one of the | | | | pound fish to loosen meat from the skin. |
| many staple diets by filipinos although | | | | Use flat side of a knife in pounding. |
| milkfish is wide spread in south east | | | | * Break the big bone at the nape and on |
| asia. Countries like Indonesia and | | | | the tail. Insert the end of the handle |
| Taiwan have milkfish also in their diet. | | | | of an aluminum kitchen turner (sandok) |
| To describe this fish, the scales are | | | | through the fish neck. |
| bright silver. Slender body and the | | | | * Gently scrape down the handle between |
| largest I've seen is about two feet. | | | | the meat and the skin. Scrape down to |
| They thrive either in fresh water lakes, | | | | the tail, going around and on the other |
| brackish water and salt water. When | | | | side of the fish. |
| cooked, the flesh is white as milk ( | | | | * If you feel the meat is entirely |
| that is why it called milkfish ) and | | | | separated from the skin, remove the |
| lots of needle like fish bone on it's | | | | handle, squeeze and push out meat (with |
| flesh. Wide spread throughout the | | | | the big bone), starting from the tail |
| islands but the most tasty ones comes | | | | going out through the head. This way, |
| from Dagupan ( northern part of Luzon, | | | | you will be able to push out the whole |
| Philippines ). | | | | meat without cutting an opening on the |
| There are many milkfish recipes | | | | skin. |
| available and stuffed milkfish or | | | | * Marinate skin and head of fish with |
| rellenong bangus is one of the best. You | | | | soy sauce and calamansi ( lime ) juice. |
| can also find other aquatic filipino | | | | Set aside. Boil fish meat in a little |
| recipes here: | | | | water. Drain. Pick out bones. Flake |
| If you are now ready, here is the | | | | meat. |
| recipe: | | | | * Saute garlic until brown. Add onion |
| Stuffed Milkfish ( Rellenong Bangus ) | | | | and tomatoes. Stir in fish meat, carrot, |
| Recipe | | | | and pepper. Season with salt, vetsin, |
| 1 large sized bangus ( milkfish ) | | | | ground pepper, and Worcestershire sauce. |
| 1 onion, chopped finely | | | | Add raisins. |
| 4 cloves garlic, minced | | | | * Transfer cooked mixture to a plate. |
| 1 small sized carrot, small cubes | | | | Cook, then, add raw egg and flour. Fill |
| 1 box raisins ( optional ) | | | | in mixture in bangus skin. Wrap bangus |
| 2 tomatoes, chopped | | | | in wilted banana leaves or in aluminum |
| 1 raw egg, large | | | | foil. Fry. Cool before slicing. |
| 1 tsp. Vetsin ( monosodium glutamate ) | | | | * Garnish with sliced fresh tomato, |
| 1 tsp. Salt | | | | spring onions or parsley. Serve with |
| ½ tsp. Worcestershire sauce | | | | catsup. |
| 1 green bell pepper, chopped finely | | | | |