Rellenong Bangus

Rellenong Bangus Ingredients:

• 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
• raisins
• cooked peas
• salt and pepper to taste

Rellenong Bangus Cooking Instructions:

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. 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.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. 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.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
9. Fry in oil until golden brown.
10. Slice slightly diagonal (1 1/2 inch thick) and serve.

Crispy Tuna Belly

Crispy Tuna Belly Ingredients:

tuna belly

herbed salt

1 egg

1-1/2 c. of bread crumbs

2-3 c. of cooking oil for frying

Crispy Tuna Belly Cooking Procedures:

1. Wash and clean the tuna belly well. Pull out or cut off remaining entrails or blood. Scrape off the skin to remove remaining scales. Cut into strips about two inches wide and five to six inches long. Season with herbed salt or a mixture of salt and pepper if herbed salt is unavailable.

2. Beat the egg with a teasponful of water.

3. Place the bread crumbs on a large plate.

4. Over high heat, heat the cooking oil in a fryer of a wok until smoking. Turn down the heat to medium-high.

5. Dip each strip of tuna belly in the eggwash then roll on the bread crumbs. Carefully drop into the hot oil. Cook about five to five pieces at a time so as not overcrowd the pan and to prevent the temperature of the oil from dropping. Cook until golden. Turn them over if you have to for even browning. Do the same for the rest of the tuna belly strips. Lift from the oil using kitchen tongs. Drain on paper towels.

6. Serve at once with garlic-mayo sauce**.

** For the garlic-mayo sauce: Mix together a tablespoonful of finely minced garlic and about a cup of mayonnaise. Pour in about 1/4 c. of water in a thin stream while continuously mixing the sauce. Note that the amount of water will depend on how thick or how thin your mayo is. Mix until smooth. Season with salt and pepper. Add about a teaspoon of chopped parsley and stir a few times. Chill until use.