Baked Rellenong Bangus Recipe & How to Cook Guide

INGREDIENTS:

Milkfish, whole -1 medium

Aluminum foil enough for wrapping the whole fish

cooking thread

vegetable oil for brushin

Filling:

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

HOW TO COOK:

1. Wash, scale, and gut, gut the fish. You should slice the fish from its back bones. Drain.

2. Gently massage the fish with your bare hands, to loosen the fish meat.

3. Break the spine of the fish at the head and the tail.

4. Scrape the fish meat from the skin. Remove the big bone.

5. Make sure that the skin and head are whole and intact. Set aside.

6. Mash the fish meat and remove all fish bones

7. Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.

8. Beat the eggs and mix in the garlic powder, black pepper powder, and salt.

9. Pour it on the fish and veggie mixture. Mix by hands or with a spatula / wooden spoon.

10. Stuff the fish and veggie mixture inside the fish skin and sew the opening.

11. 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

12. 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.

13. 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.

14. Cool the fish down first before slicing. Serve and enjoy

Source: My Fresha-Licious

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