ekusina
RELLENONG BANGUS

-1-1/2 kl bangus
-8 cloves garlic (crushed)
-2 medium onions (chopped)
-1 large carrot (250 g, chopped)
-1 cup frozen/cooked green peas
-1/2 cup raisins
-2 cans tomato sauce (140 g can)
-2 eggs (beaten)

Clean fish. Remove the fish meat through the head. Marinate skin and flesh of bangus in 4 tbsp lemon juice, 4 tbsp soy sauce, and 1/2 tsp pepper for 30 minutes. Simmer fish meat in 1/2 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside. Saute garlic, onions, and carrot. Add remaining ingredients and fish meat. Season with 1 tsp iodized salt. Cook while stirring for 5 minutes. Cool. Stir in egg. Drain bangus skin. Divide sauteed mixture into three. Stuff each bangus with sauteed mixture. Sprinkle roll with flour. Fry over medium heat until brown. Slice bangus into three.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection