1 med-sized bangus or milkfish (about 800grams)
1 tbsp soy sauce
1 tbsp calamansi or lemon juice
1/8 tbsp pepper
pinch of salt
1/4 cup of water
2 tbsp cooking oil
2 cloves garlic, crushed
1 onion finely chopped
1/3 cup tomatoes, finely chopped
1 tbsp pepper
1 tbsp butter or margarine
1/3 cup peas, drained
1/4 cup raisins
1/4 cup potatoes, diced finely then fried
2 eggs, beaten
1/2 cup flour
1/2 cup cooking oil
1. Clean fish
2. Pound to soften
3. Slit back to open and remove backbone.
4. Scrape meat with spoon or knife.
5. Keep skin in 1 piece.
6. Soak skin in mixture of calamansi juice, soy sauce and pepper.
7. Set aside
8. Boil bangus flesh with pinch of salt and 1/4 cup water, until color changes.
9. Set aside
11. Pick bones
12. Saute garlic, onion and tomatoes in hot oil.
13. Add fish and season.
14. Cook in 5 minutes.
15. Remove fire from fire.
16. Put in margarine, peas, raisins, fried potaoes and eggs.
17. Mix thouroughly.
18. Stuff fish skin with mixture and sew opening.
19. Dredge in flour and fry until brown.
20. Arrange on a platter, garnish with kinchay, or cheese, celery, tomatoes and slices of lemon