Relyenong Bangus

Directions

1. Remove the fish meat with the use of flexible stainless flat bar inserting it to an opening cavity on fish neck (see illustration below). Carefully push the bar between the fish skin and meat. Finally, break the spine at the base of the tail and then squeeze the meat out to the opening cavity.
2. Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
3. Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from its meat.
4. Saute garlic and onion.
5. Add ground pork and milkfish meat. Seasoned with salt and pepper to taste. Stir fry for about 3~5 minutes. Set aside until it cools down.
6. On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell pepper, and beaten eggs.
7. Stuff the sautéed ingredient inside the fish.
8. Wrap the staffed bangus with banana leaves and tie it.
9. Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5~7 minutes on each side.
10. Serve with catsup.