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Ingredientes
- 1 large milkfish (bangus)
- 1/4 kilogram ground pork
- 1 bulb onion, minced
- 3 cloves garlic, minced
- 1 medium carrot, minced
- 1/4 cup of chopped red bell pepper
- 1 egg
- 1 small pack of raisin
- 50 grams of pickles
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Banana leaves for wrapping
- Marinate:
- 1/4 cup soy Sauce
- 2 pcs calamansi
Direcciones
- 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.
- Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
- Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from its meat.
- Saute garlic and onion.
- 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.
- On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell pepper, and beaten eggs.
- Stuff the sautéed ingredient inside the fish.
- Wrap the staffed bangus with banana leaves and tie it.
- Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5~7 minutes on each side.
- Serve with catsup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 598g | |
| Calories 891 | |
| Calories from Fat 523 | 59% |
| Total Fat 58.03g | 73% |
| Saturated Fat 21.2g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 366mg | 122% |
| Sodium 6278mg | 262% |
| Potassium 1645mg | 47% |
| Total Carbs 37.93g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 15.76g | 11% |
| Protein 55.24g | 88% |
