Ingredients:
1 Big Fresh Bangus ( milkfish)
3 cloves garlic
1 medium onions chopped
1 small carrot chopped
1 cup cooked green peas
1/8 cup raisins
1 pc. egg ( beaten)
1/4 cup lemon juice
1/2 tbsp. soy sauce
1/4 cup flour
salt and pepper to taste.
Procedure:
1. Scale and remove the intestines of the bangus from the head.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.Drain, remove bones from the flakes of the meat. Set Aside.
5. Sauté the garlic and onions until slightly brown then add carrots until tender.
6. Add the cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Sprinkle or roll with flour.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve with del monte ketchup.
1. Scale and remove the intestines of the bangus from the head.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.Drain, remove bones from the flakes of the meat. Set Aside.
5. Sauté the garlic and onions until slightly brown then add carrots until tender.
6. Add the cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Sprinkle or roll with flour.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve with del monte ketchup.
0 comments:
Post a Comment