Rellenong Bangus (Stuffed Milkfish)
1 large deboned Milkfish (now available in the supermarket.) If you cannot buy deboned, follow these instructions. Clean 1 large bangus, removing the scales and gills, leaving the head and tail. Gently pound body of fish with rolling pin until soft. Break spine near the tail and just below the head. Carefully pull out skeletal bones from head opening (they will come off easily if the fish has been pounded thoroughly). Turn fish shell inside out carefully, remove as much meat as possible from skin without breaking it. Return shell to right position, marinate in 2 T soy sauce, 3 T kalamansi juice. Set aside. Boil the fish meat for 5 minutes and remove the bones (if you are cooking a boned bangus).
2 T cooking oil
Saute in the oil
1 clove chp garlic
2 T chp onions
2 T chp tomatoes, peeled
IN THAT ORDER
1/4 C cooked pork, finely cut
When brown, add and cook for 10 minutes
1/2 C frozen peas or canned peas without juice
1 sm box raisins
2 t soy sauce
salt to taste
Put all mixed ingredients inside the bangus skin passing it through the neck. Fry in deep hot oil until brown. Garnish it with celery, sliced tomatoes and onion rings. Slice the bangus for serving.