Milkfish or bangus as it is known locally in the Philippines is our national fish. This fish is a staple of many diets of Filipinos, although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. To describe this fish, the scales are bright silver. Slender body and the largest I have ever seen is about two feet. They either live in freshwater lakes, brackish and saltwater.
At the end of cooking white meat such asMilk (ie, why milkfish) and many needle like fish bone it is meat. Widespread on the islands, but most tasty ones comes from Dagupan (northern part of Luzon, Philippines). There are many milkfish recipes available and rellenong stuffed milkfish or bangus is one of the best. You will also find other aquatic animals filipino recipes here:
http://www.aquaticfilipinorecipes.filipinovegetarianrecipe.com/
When you're ready, here is the recipe:
FilledMilkfish (Rellenong Bangus) Recipe
1 big bangus (milkfish)
1 onion, finely chopped
4 garlic cloves, finely chopped
1 Small carrot, small dice
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin (glutamate)
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green pepper, finely chopped
2 tbsp. Flour
Oil for frying
* Scrape fish scales.Clean. Gently dissolve pound fish, meat from the skin. Use flat side of a knife in pounding.
* Break the big bone in the neck and tail. Push the end of the handle of an aluminum-kitchen Turner (Sandok) through the fish neck.
* Carefully scrape the deal between the flesh and the skin. Scrape down to the tail, going around and on the other side of the fish.
* If you think the meat is completely separated from the skin, remove press the handle and slide, meat (with thebig bone), starting with the tail going out through the head. In this way you will be able to print the whole meat without cutting an opening on the skin.
* Marinate skin and head of the fish with soy sauce and calamansi (lime) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
* Sauté garlic until brown. Add onions and tomatoes. Stir in fish meat, carrot, and pepper. With salt, vetsin, pepper and Worcestershire sauce. AddRaisins.
* Inflict Transfer cooked mixture to a plate. Cook, then you add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before cutting.
* Garnish with fresh chopped tomatoes, green onions or parsley. Serve with ketchup.
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