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