Rellenong Bangus (Stuffed Milkfish) Recipe

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Servings: 1

Ingredients

Cost per recipe $1.58 view details

Directions

  1. Fish
  2. Preparation:
  3. 1. Gently lb. fish to loosen meat from skin.
  4. 2. Break the big bone at the nape and at the tail.
  5. 3. Insert the handle of a kitchen turner through the neck of the fish.
  6. 4. Gently push down to the tail.
  7. 5. Remove the handle, squeeze and push out the fish meat through the head.
  8. This way you will be able to push out the whole meat without cutting or possibly opening the skin.
  9. 6. Marinate skin and head of fish in soy sauce and kalamansi juice. Set aside.
  10. 7. Boil fish meat in a small amount of water. Drain and Cold.
  11. 8, Pick out bones and flake the meat.
  12. Stuffing
  13. 1. Saute/fry garlic in oil till brown. Add in onions and tomatoes.
  14. 2. Cook for a few min, then add flaked fish, carrots and pepper.
  15. 3. Season with salt, pepper and liquid seasoning. Add in raisins and ham.
  16. 4. transfer cooked mix into a plate to cold.
  17. 5. Add in egg and flour. Stuff mix into bangus skin.
  18. 6. Wrap bangus in wilted banana leaves or possibly aluminum foil. Fry for 5 min on both sides. Cold before slicing

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 393g
Calories 466  
Calories from Fat 286 61%
Total Fat 32.35g 40%
Saturated Fat 3.59g 14%
Trans Fat 0.7g  
Cholesterol 186mg 62%
Sodium 2939mg 122%
Potassium 724mg 21%
Total Carbs 36.17g 10%
Dietary Fiber 5.9g 20%
Sugars 11.05g 7%
Protein 10.93g 17%
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