RELLENONG BANGUS

Ingredients

• 1 tablespoons soy sauce
• 1 tablespoons  lemon juice
• 2 tablespoons oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 2 inch carrots, finely chopped
• 1 piece small potato, small cube
• 1/4 cup raisins
• 2 tablespoons pickle relish
• 1 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon water (if needed)
• salt to taste
• 1/4 cup flour
• 1 large egg
• nonstick oil for spraying

Instructions

Marinate the Skin

• After taking out the meat, marinate the skin with soy sauce and lemon juice. Marinate overnight.

Cook the Filling

1. Heat cooking oil in a pan and saute’ onion and garlic
2. Add in the potato and carrots and cook until wilted and soft.
3. Add in the cooked fish meat and celery, raisins, and pickle relish.
4. Season with soy sauce and add the tomato paste. I mentioned one tablespoon of soy sauce, but start with 1/2 tablespoon and add accordingly.
5. Add the flour and let cool.
6. When the filling is excellent, add egg and mix until the egg is incorporated into the filling.

Fill the Fish

• When the filling is cold, fill the fish using a spoon.
• Push filling to the end of the tail and fill towards the head.

Bake the Bangus

• Preheat oven to 400 F. When the fish is filled, brush the skin with nonstick oil and spray the tin foil with nonstick oil then bake the bangus for 20 minutes.