by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
Relyenong bangus is considered a party dish of sorts–a special dish. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. Bangus is a very bony fish. And some of those bones are very small and fine.
- 1 big bangus (milkfish)
- 3 cloves of garlic, minced
- 1 onion chopped
- 2 tomatoes, diced
- 1 egg
- 1/4 cup lemon juice
- 1 small carrot, finely chopped
- 1/4 cup soy sauce
- 4 tablespoons of cooking oil
- Ham, finely chopped
- Cooked peas
- Salt and pepper to taste
1 Scale and remove the intestines of the bangus.
2 With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head.
3 Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
4 Marinate the head and skin in lemon juice, soy sauce and pepper.
5 Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
6 Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
7 Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
8 Add a beaten egg to the sauté and mix well.
9 Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
10 Fry in oil until golden brown.
11 Slice slightly diagonal (1 1/2 inch thick) and serve.