This our heirloom recipe
Ingredients
4 Servings
(1 serving = 65 grams per slice)
- 1whole Milk Fish –clean and take out the meat
- 2tomatoes chop
- 4garlic- mince
- 1medium onion –chop
- 1small red bell pepper – fine dice
- 1carrot – fine dice
- 2small boiled egg- peel off the shell
- 80gtomato sauce
- 1/2tspsalt
- 1/4tspof ground pepper
- 500mLcooking oil
- 1medium egg beaten for binder
How to make Relyenong Bangus
- Season the fish meat with salt, ground pepper, squeeze calamansi or lemon juice, pound garlic and steam for 30 minutes.
- Clean the milk fish skin and head intact , season with salt and pepper inside and out, set aside
- Shred the fish and take out the bone, set aside
- Sautee all the ingredients except for eggs. Let it cool.
- Mix the egg beaten
- Stuffing the milk fish 2 tablespoon of sautéed ingredient, push the filling then 1 whole egg, alternate the stuffing.
- Wrap with aluminum foil to avoid damage of the fish skin upon frying.
- Let it fry for 30 minutes side by side.
Tips & Tricks
Let it cool for 30 minutes before slicing to avoid breaking the stuffed fish
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