Rellenong Bangus

We first clean the fish and then remove the flesh through the head. Then marinate the flesh and skin of the bangus or milkfish in calamansi juice and soy sauce. Simmer the flesh in ¼ cup water for five minutes and drain. We then remove the bones and flake the flesh. Saute the garlic with the onions and carrots then we have to add the flaked fish followed by the peas, raisins. Add salt and pepper to taste and cook for 5 minutes stirring it continuously. Let it cool then add 1 beaten egg. We then stuff the bangus skin with the sauteed mixture. Roll it in flour then fry till both sides are brown. Slice then serve with catsup.

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