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