Rellenong Bangus

Directions

1. Clean the fish, scrape the scales and wash thoroughly.
2. Gently pound fish to loosen meat from the skin; Use flat side of a knife in pounding.
3. Break the big bone at the nape and on the tail.
4. Insert the end of the handle of a big spoon through the fish neck. Gently scrape down the handle between the meat and the skin.
5. Scrape down to the tail, going around and on the other side of the fish.
6. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting the skin.
7. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
8. Boil fish meat in water.
9. Drain. Pick out bones. Flake meat.
10. Saute garlic until brown.
11. Add onion and tomatoes.
12. Stir in fish meat, carrot, and pepper.
13. Season with salt, pepper, and Worcestershire sauce.
14. Add raisins and peas.
15. Transfer cooked mixture to a plate, add raw egg and flour. Let it cool.
16. Fill in mixture in bangus skin.
17. Wrap bangus in wilted banana leaves or aluminum foil. Fry.
18. Cool before slicing.
19. Garnish with sliced fresh tomato, spring onions or parsley.
20. Serve with catsup.