RELLENONG BANGUS



Ingredients:

3 pc (1kg) medium bangus
2 tbsp calamansi juice
4 cloves garlic, crushed
1 pc medium onion, chopped
1 pc (100 g) small carrot, chopped
1/2 cup frozen/cooked green peas
1/4 cup raisins
1 can (140 g) DEL MONTE Original Style Tomato Sauce
1 pc egg, beaten





Procedure:
1 CLEAN fish. Remove the fish meat through the head (market vendor can do this for free in wet market). Marinate skin and flesh of bangus in calamansi juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Simmer fish meat in 1/4 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside.

2 SAUTÉ garlic, onion and carrot. Add fish meat and remaining ingredients except egg. Season with 1/2 tsp iodized fine salt (or 1-1/2 tsp iodized rock salt). Cook while stirring for 5 minutes. Cool. Stir in egg.

3 DRAIN bangus skin. Divide sautéed mixture into three. Stuff each bangus with sautéed mixture. Sprinkle with or roll in flour, then fry over medium heat until brown. Slice each bangus into 3. Serve with DEL MONTE Ketchup.

Serves 9
High in Lysine – promotes growth in the young.

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