I’ll show you how to prepare and cook this famous Filipino stuffed fish recipe. Stuffed milkfish with it’s owned deboned fish meat and vegetables.
Milkfish, or bangus as it is locally called here in the Philippines is our national fish. This fish is one of the many staple diets by filipinos although milkfish is wide spread in south east asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I’ve seen is about two feet. They thrive either in fresh water lakes, brackish water and salt water. When cooked, the flesh is white as milk ( that is why it called milkfish ) and lots of needle like fish bone on it’s flesh. Wide spread throughout the islands but the most tasty ones comes from Dagupan ( northern part of Luzon, Philippines ). There are many milkfish recipes available and stuffed milkfish or rellenong bangus is one of the best. You can also find other aquatic filipino recipes here: http://www.aquaticfilipinorecipes.filipinovegetarianrecipe.com/
If you are now ready, here is the recipe:
Stuffed Milkfish ( Rellenong Bangus ) Recipe1 large sized bangus ( milkfish )1 onion, chopped finely4 cloves garlic, minced1 small sized carrot, small cubes1 box raisins ( optional )2 tomatoes, chopped1 raw egg, large1 tsp. Vetsin ( monosodium glutamate )1 tsp. Salt½ tsp. Worcestershire sauce1 green bell pepper, chopped finely2 tbsp. Flourcooking oil for frying* Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
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