RELLENONG BANGUS

INGREDIENTS
2 pcs medium sized milkfish - ₱190.00
2 onions (chopped finely) - ₱20.00
Cloves garlic (minced) - ₱20.00
2 large tomatoes - ₱20.00
2 pcs large sized carrot (small cubes) - ₱50.00 -
2 pcs raw egg large - ₱16.00
1/8 cup flour - ₱5.00
1 pack of raisin - ₱10.00
1/4 cup soy sauce - ₱10.00
Lettuce - ₱20.00
1 pack black pepper & salt - ₱10.00
2 potatoes - ₱40.00
1 can of green peas - ₱20.00
Water - ₱15.00
½ kilo Oil - ₱40.00
1 pc Knorr - ₱8.00
1 bell pepper - ₱15.00
lemon & calamansi - ₱30.00
TOTAL = ₱539.00
PROCEDURES
1. Prepare all the necessary equipment, tools, and ingredients so that it will be easy
to perform the cooking.
2. Clean the fish well and scrape its scales cautiously. Softly pound fish to loosen
the meat form the skin. Utilize a spatula or the flat side of the knife.
3. Carefully break the bone on the tail of the fish and at its nape. After that, insert
the spatula through the fish neck.
4. Between the flesh and the skin, lightly scrape down the spatula. Scrape along the
fish's flank and around until you reach the tail.
5. When the fish meat is completely detached from the skin, you may remove the
spatula and push out the meat along with the bone of the fish. Carefully do it
since the fish is vulnerable for cutting an opening on its skin.
6. Prepare the bowl and slice the calamansi. Marinate the fish (skin and head) with
a soy sauce and the calamansi juice. Set it aside for later use.
7. Prepare the pot and add a cup of water and boil the fish meat. Drain it and pick
out the bones thoroughly
8. Sauté the garlic and wait until okay (brown). Add the onions. Add the carrots and
potatoes and stir it for 2 minutes or until okay. Add the fish meat, raisins, and bell
pepper.
9. Season it with salt, pepper or you may add Knorr cubes. Add the oyster sauce
and mix and stir for a few minutes and if the meat and others are already okay,
turn off the heat and set aside.
10. Prepare a plate and transfer the mixture and let it cool for few minutes. Then,
add the eggs and little flour (check for consistency) and mix them carefully.
11. Put the mixture in the bangus skins cautiously and sew the opening in the head
with a needle and thread.
12. Coat the bangus with flour and deep fry until you achieve the golden-brown color.
Cool before slicing and set for plating.
Plating:
1. Prepare the plating ingredients and materials
2. Cut the tomatoes and lemons based on your imagination and taste.
3. Mince the garlic and sauté it until golden brown is attained.
4. Prepare the lettuce and do the plating.
5. Serve and Enjoy Eating!
Good for 8 servings
Price: ₱ 67.38 = viand only
₱ 67.38 + 10 = ₱77.38 with rice
Prepared by:
ANGELO C. SUMERGIDO – BTLED HE 3 – 2A