Rellenong Bangus

Ingredients:

1 large milkfish (bangus)
50 grams pork meat, ground
1 bulb onion, minced
3 cloves garlic, minced
1 medium carrot, minced
1 egg
1 small pack of raisin
50 grams of pickles
1 tbs Salt and ground black pepper to taste
Banana leaves for wrapping

Marinate:
¼ cup soy Sauce
2 pcs calamansi

Preparation:
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.

Note: Some fish vendor offer free service of removing the fish meat.
2. Marinate the skin with the mixture of soy sauce and calamansi for at least an hour.
3.  Boil the bangus meat in 1 cup of  water for 5 minutes. After which, remove the bones from its meat.

Cooking Direction:
1.    Saute garlic, onions and tomato.
2.    Add carrots, ground pork, bangus meat, raisins and pickles. Add salt and pepper to taste. Mix well and cook for 5 minutes. Set aside until it cools down.
3.    Add beaten egg and mix well.
4.    Stuff the sautéed ingredient inside the bangus skin.
5.    Wrap the staffed bangus with banana leaves and tie it.
6.    Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5 minutes on each side.
7.    Serve with catsup.