Bangus (Milkfish) Relleno

Description:
This is anothe tedious recipe---the end of which will surely be a bonus to your family, esp. for someone who loves milkfish and for someone who avoids pork or beef.

Although boneless bangus is available in fillets--you need the skin and head of the fish for this recipe. So cooking this recipe, will be a labor of love for your family!



Ingredients:
1 large sized bangus ( milkfish )
1 medium sized onion finely chopped
Minced fresh garlic
1 large tomato, finely chopped (make it 2 if medium)
1 medium sized carrot cut into small cubes
1/2 c. green peans
1/2 c. raisins
1 or 2 hardboiled eggs.
1 raw egg (preferably large)
1 tsp. Salt
Seasonings of your choice
Dash of Worcestershire or Maggi sauce
1 green or red bell pepper, chopped finely
2 tbsp. Flour
oil for frying
1 c. lemon juice ) - for marinade
1/2 c. soy sauce )

Note: If you prefer to use an extender- chop a large uncooked
potato the size of which must be smaller than the carrots
or the bell pepper.


Directions:
-Remove fish scales (or have it done by your vendor)and thoroughly wash .
-Using the back of a big serving spoon or a flat knift, pound fish to loosen fish meat·
-Push down the fish tail without cutting it off to break the bone
-Push down the fish head carefully but not cutting the head off.
-Insert a handle of a big spoon or any ladle through the fish
neck--and turn the handle around to loosen the fish meat.
·-Gently scrape down between the meat and the skin.
-Continue scraping until the tail end and on all sides of the fish.
·Once the meat is loosened from the skin, pull spoon or ladle
out with the fish meat from its tail up the head TAKING CARE
NOT to cut thru the skin..
-marinate skin and head of fish in soy sauce lemon juice and
set aside.
-Boil fish meat in enough water just to cover the fish meat.
-When the color changes, remove from fire and drain.
-Carefully pick out bones while flaking the meat.
·Saute garlic onion and tomatoes.
-Add fish meat, carrot, and green or pepper.
-Season with salt, seasonings, ground pepper
-Add a drop or two of Worcestershire or Maggi sauce.
-Lastly, add raisins and green peas.
·Transfer cooked mixture to a plate.
-Allow to cool and then add raw egg and flour.
-Stuff this mixture together with the whole hardboiled into the
marinated fish skin.
-Dredge stuffed fish in flour and prepare your wrapping
-Wilt a big banana leaf by running it thru an open fire
.or you can use an aluminum foil.
-Roll a string around the fish if you are using banana leaf.
-Fry the wrapped fish.
-Cool before slicing.
-Garnish with sliced tomatoes, parsley upon serving.

Serve with catsup or lemon w/ soy sauce!