| "body"> | | | | 1 green bell pepper, chopped finely |
| Milkfish, or bangus as it is locally called here in the | | | | 2 tbsp. Flourcooking oil for frying |
| Philippines is our national fish. This fish is one of the | | | | *Scrape fish scales. Clean. Gently pound fish to loosen |
| many staple diets by filipinos although milkfish is wide | | | | meat from the skin. Use flat side of a knife in pounding. |
| spread in south east asia. Countries like Indonesia and | | | | *Break the big bone at the nape and on the tail. Insert |
| Taiwan have milkfish also in their diet. To describe this | | | | the end of the handle of an aluminum kitchen turner |
| fish, the scales are bright silver. Slender body and the | | | | (sandok) through the fish neck. |
| largest I've seen is about two feet. They thrive either in | | | | *Gently scrape down the handle between the meat |
| fresh water lakes, brackish water and salt water. | | | | and the skin. Scrape down to the tail, going around and |
| When cooked, the flesh is white as milk ( that is why it | | | | on the other side of the fish. |
| called milkfish ) and lots of needle like fish bone on it's | | | | *If you feel the meat is entirely separated from the |
| flesh. Wide spread throughout the islands but the most | | | | skin, remove the handle, squeeze and push out meat |
| tasty ones comes from Dagupan ( northern part of | | | | (with the big bone), starting from the tail going out |
| Luzon, Philippines ). There are many milkfish recipes | | | | through the head. This way, you will be able to push |
| available and stuffed milkfish or rellenong bangus is one | | | | out the whole meat without cutting an opening on the |
| of the best. You can also find other aquatic filipino | | | | skin. |
| recipes here: | | | | *Marinate skin and head of fish with soy sauce and |
| If you are now ready, here is the recipe: | | | | calamansi ( lime ) juice. Set aside. Boil fish meat in a |
| Stuffed Milkfish ( Rellenong Bangus ) Recipe | | | | little water. Drain. Pick out bones. Flake meat. |
| 1 large sized bangus ( milkfish ) | | | | *Saute garlic until brown. Add onion and tomatoes. Stir |
| 1 onion, chopped finely | | | | in fish meat, carrot, and pepper. Season with salt, |
| 4 cloves garlic, minced | | | | vetsin, ground pepper, and Worcestershire sauce. Add |
| 1 small sized carrot, small cubes | | | | raisins. |
| 1 box raisins ( optional ) | | | | *Transfer cooked mixture to a plate. Cook, then, add |
| 2 tomatoes, chopped | | | | raw egg and flour. Fill in mixture in bangus skin. Wrap |
| 1 raw egg, large | | | | bangus in wilted banana leaves or in aluminum foil. Fry. |
| 1 tsp. Vetsin ( monosodium glutamate ) | | | | Cool before slicing. |
| 1 tsp. Salt | | | | *Garnish with sliced fresh tomato, spring onions or |
| ½ tsp. Worcestershire sauce | | | | parsley. Serve with catsup. |