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Ingredientes
- 1 x Big bangus,, cleaned and scaled
- Â Â Soy sauce
- Â Â Kalamansi or possibly Philippine lemon juice
- 2 Tbsp. Oil
- 2 tsp Garlic,, crushed
- 1 x Onion,, minced finely
- 1/2 c. Tomatoes,, minced
- 1/2 c. Carrots,, cubed
- 1/2 c. Green bell pepper,, finely minced
- 1 tsp Salt
- 1 dsh Pepper
- 1 tsp Liquid seasoning
- 1 sm Box raisins
- 2 slc Sweet ham,, minced finely
- 1 x Egg
- 2 Tbsp. All-purpose flour
- Â Â Oil for frying
Direcciones
- Fish
- Preparation:
- 1. Gently lb. fish to loosen meat from skin.
- 2. Break the big bone at the nape and at the tail.
- 3. Insert the handle of a kitchen turner through the neck of the fish.
- 4. Gently push down to the tail.
- 5. Remove the handle, squeeze and push out the fish meat through the head.
- This way you will be able to push out the whole meat without cutting or possibly opening the skin.
- 6. Marinate skin and head of fish in soy sauce and kalamansi juice. Set aside.
- 7. Boil fish meat in a small amount of water. Drain and Cold.
- 8, Pick out bones and flake the meat.
- Stuffing
- 1. Saute/fry garlic in oil till brown. Add in onions and tomatoes.
- 2. Cook for a few min, then add flaked fish, carrots and pepper.
- 3. Season with salt, pepper and liquid seasoning. Add in raisins and ham.
- 4. transfer cooked mix into a plate to cold.
- 5. Add in egg and flour. Stuff mix into bangus skin.
- 6. Wrap bangus in wilted banana leaves or possibly aluminum foil. Fry for 5 min on both sides. Cold before slicing
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 393g | |
| Calories 466 | |
| Calories from Fat 286 | 61% |
| Total Fat 32.35g | 40% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.7g | |
| Cholesterol 186mg | 62% |
| Sodium 2939mg | 122% |
| Potassium 724mg | 21% |
| Total Carbs 36.17g | 10% |
| Dietary Fiber 5.9g | 20% |
| Sugars 11.05g | 7% |
| Protein 10.93g | 17% |
