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Receta Rellenong Bangus ( Stuffed Milkfish)

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Here it is, the good old stuffed milkfish or Rellenong Bangus.Lovely and white, now brown and ready.Allow your senses to overcome your cravings... have fun and enjoy..

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8-10 per slice
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Ingredientes

Cost per serving $0.53 view details

Direcciones

  1. Pound fish to loosen meat from the skin.
  2. Note: I opted to use my rolling pin.Break the big bone at the nape and on the tail.
  3. Insert a spoon through the fish neck.
  4. 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 spoon,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 an opening on the skin.
  7. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
  8. Boil fish meat in a little water with apple cider vinegar,rice wine,ground pepper and water.
  9. Drain.Pick out bones.Flake meat.
  10. In a pan heat a little oil and fry the bacon.Set Aside.
  11. Using the same pan,add some oil and saute garlic and onion.
  12. Add ground pork and cook for 10 minutes.
  13. Next add in the fish meat and chopped ham.Cook for 3 minutes.
  14. Then,fried bacon,add carrots, jincama,celery,bell pepper,pickles relish and raisin.
  15. Cook for three minutes and add the seasonings:ginger juice,salt,seasoned salt.paprika,mustard,oregano and ground pepper.
  16. Cook for about 5 minutes more and turn off the heat.
  17. Transfer cooked mixture to bowl,
  18. Let cool for 10-15 minutes.
  19. Then add beaten eggs with corn flour.
  20. Combine the mixture properly.Next,through the gills,spoon in mixture in bangus skin.
  21. Coat with the combination of corn starch and flour.Fry in a very hot oil.
  22. Let it cool,slice and serve with catsup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 8 servings
Calories 187  
Calories from Fat 85 45%
Total Fat 9.45g 12%
Saturated Fat 3.07g 12%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 552mg 23%
Potassium 322mg 9%
Total Carbs 10.67g 3%
Dietary Fiber 1.0g 3%
Sugars 4.78g 3%
Protein 14.19g 23%
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