- Milkfish, whole -1 medium
- Aluminum foil enough for wrapping the whole fish
- cooking thread
- vegetable oil for brushin
- Milkfish meat from the same fish
- Garlic, minced - 5 cloves
- Onion, minced - 1 medium
- Raisins -2 handfuls
- Yellow capsicum, chopped- 1 small
- Ripe Tomatoes, chopped- 1 large
- Vegetable Oil - 1 tbsp
- Eggs, beaten - 2 medium
- Garlic Powder - 1 tsp
- Black Pepper Powder
- Iodized Salt -1/4 tsp
- Wash, scale, and gut, gut the fish. You should slice the fish from its back bones. Drain.
- Gently massage the fish with your bare hands, to loosen the fish meat. Break the spine of the fish at the head and the tail.
- Scrape the fish meat from the skin. Remove the big bone. Make sure that the skin and head are whole and intact. Set aside.
- Mash the fish meat and remove all fish bones
- Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.
- Beat the eggs and mix in the garlic powder, black pepper powder, and salt. Pour it on the fish and veggie mixture. Mix by hands or with a spatula / wooden spoon.
- Stuff the fish and veggie mixture inside the fish skin and sew the opening.
- Wrap the fish with aluminum foil and you can store them inside the freezer until cooking time. If you have frozen your rellenong bangus make sure that you thaw it for at least 2 hours before cooking
- Baking: Pre-heat the oven to180 degrees C. Brush the rellenenong bangus with vegetable oil, cover it again with aluminum foil, place inside the oven, and bake for 25 minutes.
- Take out the rellenong bangus, open the foil and remove all the liquid. You can set aside the liquid for consumption.
- Increase the oven temp to 200 degrees celsius. Brush the rellenong bangus with oil, then return it inside the oven, this time open the foil or you can remove the foil entirely. Bake for at least 20 minutes or until the skin turned brown (not burnt). Remove from the oven.
- Cool the fish down first before slicing. Serve and enjoy
Source:My Fresha-Licious
Share It To Your Friends!
Loading...
