Thursday, March 11, 2010

Stuffed Milk Fish Recipe


1 Big Bangus (Milk Fish)
3 Cloves Garlic, minced
1 Onion, chopped
2 Tomatoes, diced
1 Egg
1/4 Cup Calmansi Juice
1 Small Carrot, grated
1/4 Cup Flour
1/4 Cup Soy Sauce
4 Tbsp. Cooking Oil
2 Ham, chopped
1/8 Cup Raisins
1 Can Cooked Peas
Oil for Deep Frying


1. Scale and remove the intestine of the milk fish
2. Using a meat tenderizer, slowly pound the milk fish on the entire body, but
not breaking the skin. Remove the spine by snapping off the bone starting
from the head to tail. Marinate the head and skin with calamansi juice, salt
and pepper
3. Boil 1/2 cup of water, the put the bangujus meat with some salt for 5 minutes.
Drain and discard bones. Set aside
4. Saute' garlic and onions until slightly brown. Then add tomatoes and carrots
until tender. Add ham, peas, raisins and milk fish meat to the mixture. Cook for
additional 5 minutes. Add salt and pepper to taste
5. Add the beaten egg to the mixture and mix well
6. Stuffed the mixture inside the milk fish skin and head
7. Coat with flour and fry until golden brown
8. Slice slightly diagonal, 1 1/2 inch thick and serve
9. Garnish with tomato slices

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