Rellenong Bangus is another opportunity to eat bangus. Rellenong means a stuffed dish. This makes a great meal for lent. Serves 4 to 6.
1 large bangus, scraped, cleaned and loosely pounded with flat side of a knife
3 cloves of garlic, minced
1 onion, chopped
2 tomatoes, diced
1 egg, beaten
¼ cup lemon juice
1 small carrot, finely chopped
¼ cup soy sauce
4 tablespoons cooking oil
ham, finely chopped
salt, to taste
Scale and remove the intestines of the bangus. With a very sharp knife, remove the meat of the fish from the inside. From the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
In a medium bowl, marinate the skin in lemon juice, soy sauce and pepper.
In a pot boil bangus meat in ½ cup of water with salt for 5 minutes.
In a skillet or wok, sauté the garlic and onions until slightly brown then add the tomatoes and carrots. Cook 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 beaten egg to the sauté. Mix well. Stuff mixture inside the bangus skin and head. Sew the cavity. Fry in oil until golden brown. Slice diagonally and serve.