ORIGINAL MEASUREMENT 2 tbsp.

butter or margarine

FOR FISH DEBONING ¼ cup green peas, drained (optional)

1 pc. Milk fish / Bangus ¼ cup potatoes, finely chopped

Clinical Forcep 3 eggs, beaten

Garlic ½ cup flour

Vinegar cooking oil, for deep frying

Black Pepper MEASURING FOR 2 GROUPS in market

Salt 2 bangus

RELLENONG BANGUS 1 small sachet of soy sauce

Marinate: kalamasi (juice) –

1 medium size Bangus salt and pepper –

1 tbsp. Soy sauce 2 cloves garlic –

1tbsp. calamansi Juice 3 onions –

1tsp. black pepper and salt 4 tomatoes –

Stuffing: quarter butter

Garlic, crushed 1 small can green peas

Onion, finely chopped 1 pack raisin

2 pcs. tomatoes, finely chopped 4 small potatoes

2 tsp. salt 6 eggs (L)

2 tsp. pepper 2 packs oil

PROCEDURE:

Clean fish. Pound to soften. Slit back to open and remove backbone.

Scrape meat with spoon and knife. Keep skin in 1 (one) piece.

Soak skin in mixture, calmansi juice, soy sauce and pepper. Set aside.

Boil bangus with pinch of salt and ¼ cup water until color changes. Set
aside.

Drain. Pick bones, sauté garlic, onion and tomatoes in hot oil. Add fish
and season. Cook for 5mins.

Add potatoes, carrots, raisins, peas, season with salt pepper and
MSG. Remove from fire, ass eggs and tbsp. flour. Mix thoroughly.

Stuff fish skin with mixture and sew the opening. Dredge in flour and
fry until brown. Arrange on a platter and garnish with tomatoes or
slice of lemon.