RELLENONG BANGUS

Ingredients:

1-1/2 kilos (6 pcs.) bangus 
8 cloves garlic, crushed 
2 medium onions, chopped 
1 large (250 grams) carrot, chopped 
1 cup frozen/cooked green peas 
1/2 cup raisins 
2 cans (140 grams can) tomato sauce 
2 eggs, beaten 

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 4 tbsp. lemon juice, 
4 tbsp. soy sauce and 1/2 tsp. pepper for 30 minutes. 

Simmer fish meat in 1/2 cup water for 5 minutes. Drain. 
Remove bones and flake the meat. Set aside. Saute garlic, 
onions and carrot. Add remaining ingredients and fish meat. 
Season with 1 tsp. iodized salt. Cook while stirring for 
5 minutes. Cool. Stir in egg. 

Drain bangus skin. Divide sauteed mixture into 3. Stuff each 
bangus with sauteed mixture. Sprinkle roll with flour, then fry 
over medium heat until brown. Slice bangus into 3. 




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