Rellenong bangus recipe in tagalog

• 1 large whole bangus (milkfish)
• juice of just one lemon
• two tablespoons soy sauce
• 1 cup water
• oil
• 1 small onion, peeled and chopped
• 2 cloves garlic clove, peeled and minced
• 1 large carrot, peeled and finely chopped
• ½ cup frozen eco-friendly peas, thawed
• ¼ cup raisins
• two tablespoons oyster sauce
• pepper and salt to taste
• ½ cup flour

1. Scale fish and take away innards, departing belly intact. Break the spine close to the tail and right underneath the mind. With the fish neck, insert a lengthy, thin spatula between your skin and also the flesh completely towards the tail. Lightly bypass the edges from the fish using the spatula to release and separate the flesh in the skin. Take away the spatula. Beginning in the tail, squeeze and push the flesh out with the neck. Pull the flesh such as the big bone from the fish. Insert a lengthy spoon in to the cavity and lightly scrape the interior to get rid of any flesh left, ensuring to depart skin and mind firm and intact.
2. Inside a shallow dish, combine the hollowed skin, fresh lemon juice and soy sauce. Marinate within the refrigerator for around half an hour.
3. Take away the big bone (spine) in the flesh. Inside a pot, produce 1 cup gently salted water to some boil. Add some fish meat and prepare for around three to five minutes or until color changes. Drain from liquid. Flake and debone fish meat.
4. Inside a a skillet over medium heat, heat oil. Add onions and garlic clove and prepare until limp. Add carrots and prepare for one to two minutes or until tender yet crisp. Add fish meat, eco-friendly peas and raisins. Prepare, stirring from time to time, until heated through. Add oyster sauce and stir to mix. Season with pepper and salt to taste. Remove from pan.
5. Inside a large bowl, combine fish mixture and egg. Utilizing a spoon, stuff and fill fish mixture into skin. Sew the mind towards the body and then any openings to avoid the filling from spilling.
6. Inside a shallow dish, combine flour, pepper and salt to taste. Gently dredge stuffed fish in flour to coat.
7. Inside a wide, deep pan over medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully submerged). Add fish and prepare, lightly activating sides when needed, until golden and crisp. Remove from pan and drain in writing towels. Let stand and permit to awesome before slicing. Serve with ketchup.

Don't overstuff the bangus as it might burst during frying. Use any leftover fish mixture to create lumpia or fish patties. Another method I have seen is wrapping the stuffed fish (without dredging in flour) tightly with aluminum foil or blueberry leaves before frying. Even though it does make turning the fish throughout the frying simpler, this process doesn't yield exactly the same crisp results as dredging in flour and directly frying the bangus in oil does.