Filipino Stuffed Milkfish Recipe
filipino recipe | chicken
| dessert & salad | merienda
(snacks) | pork & beef
| seafoods | soup
& sauce | vegetable,
rice, noodle | filipino
delicacy | filipino drinks
| regional specialty
| cooking tips | glossary
| weights and measurement
| substitutions | where
- 1 big bangus (milkfish)
- 3 cloves of garlic, minced
- 1 onion chopped
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 4 tablespoons of cooking oil
- cooked peas
- 1 egg
- 2 tomatoes, diced
- ham, finely chopped
- 1 small carrot, finely chopped
- salt and pepper to taste
- Estimated cooking time: 1 hour
- Scale and remove the intestines of the bangus.
- Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
- Soak the head and skin in lemon juice, soy sauce and pepper.
- Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
- Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
- Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
- Add a beaten egg to the stir fry and mix well.
- Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
- Fry in oil until golden brown.
- slice slightly diagonal around 1 and 1/2 inch thick and serve.