FISH-Rellenong Bangus

          Relyenong Bangus

Ingredients

1 whole bangus (1.5 kg. or more)
1 large carrot
3 shallots
1/2 c. of sweet pickle relishsalt and pepper
2 eggs, beaten
2-3 eggs, hard boiled
juice of 1/2 lemon or 6 kalamansi
1/4 c. light soy sauce
or 1/8 c. dark soy sauce
vegetable oil

Cooking procedure :I am assuming here that the bangus had been properly deboned, as earlier described, for cooking relyeno.

Place the fish skin (with the head instact) in a large shallow bowl and pour over the lemon or kalamansi juice and soy sauce. Work the marinade into the skin. Cover and place in the fridge.

Steam the bangus meat over simmering water for 30 minutes. Cool. Pull out the bones while flaking the meat. Place the bone-free meat in a bowl.

Finely chop the carrot and shallots and add to the flaked fish meat. Add the sweet pickle relish, about a teaspoonful of salt and half a teaspoonful of ground black pepper. Pour in the beaten eggs and mix until well blended.

Using a spoon, stuff the bangus skin with the mixture. When about a fourth of the mixture has been stuffed in, gently push a hard boiled egg into the fish cavity. Add more fish-vegetable mixture then push in the second egg. Repeat if adding a third egg. Just remember to end the stuffing with the fish-vegetables mixture. And firmly pack in the stuffing.

Brush a baking tray with vegetable oil (I covered the baking tray with aluminum foil to ensure less mess). Brush the bangus skin all over with vegetable oil. Grill in a moderately hot oven (180oC) for 20 minutes or until the top is browned. You can flip the fish to brown the other side but I didn’t do that anymore (my kids were hungry).

Cool the grilled relyenong bangus for about 10 minutes before slicing. Serve with catsup and hot rice.