Relyenong Bangus

Cuisine          : Filipino
Prep Time     :  1 hour
Cook Time    : 30 minutes
Total Time    : 1 hour and 30 minutes
Servings        : 4

INGREDIENTS

• 1 milkfish (bangus)
• 1 tablespoon calamansi juice 
• 1 tablespoon soy sauce
• 1/8 teaspoon pepper
• pinch of salt
• 1/4 cup water
• 2 tablespoons of canola oil
• 3 gloves of garlic (crushed)
• 1 onion, (finely chopped) 

Stuffing

• 1/2 cup tomatoes (finely chopped)
• 1/3 cup peas (drained)
• 1/4 cup raisins
• 1/4 cup potatoes (diced and fried)
• 2 eggs (beaten)
• 1/2 cup flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter 
• 1/2 cup canola oil

PROCEDURE

1. Clean fish by removing the backbone and scraping fish meat or you can ask the fish vendor to clean and scrape meat of fish. 
2. Marinate skin in calamansi juice, soy sauce and pepper. Set aside.
3. Boil bangus meat in 1/4 cup water and salt until color changes.
4. Drain and remove bones. Set aside.
5. Put oil in pan, saute garlic, onions and tomatoes. Add fish and season to taste.
6. Put in butter, peas, raisins, fried potatoes, eggs. Mix thoroughly. 
7. Stuff fish mixture into skin. 
8. Dredge fish in flour and fry until brown. 
9. Serve