Rellenong Bangus

Ingredients for Rellenong Bangus

• 1 large bangus
• 1 small carrot, small cubes
• 1 small potato, small cubes
• 1 small red capsicum, small cubes
• 1/4 cup raisins
• 2 shallots, finely chopped
• 4 cloves garlic, chopped
• 2 tbsp pickle relish
• 1 tbsp tomato paste
• 1 tbsp soy sauce, for the filling
• 3 tbsp flour
• 1 egg, beaten
• Salt
• Freshly ground pepper
• 1 tbsp soy sauce, for the marinade
• 1 tbsp juice
• 1 tbsp oil, for the marinade
• Oil

How to cook Rellenong Bangus

1. 1.Clean and scale the bangus without cutting open the body. Make an opening beneath the gills, remove the innards and flesh, and keep the skin intact.
2. 2.Rinse the skin and marinate it in 1 tbsp soy sauce, 1 tbsp juice, and 1 tbsp oil. Cut up the fish flesh, steam until cooked, then flake it and remove the bones.
3. 3.Sauté the garlic and shallots in oil. Add the carrot and potato and cook over medium-low heat for 5 minutes, then add the capsicum for 2 minutes.
4. 4.Mix in the flaked fish, raisins, pickle relish, soy sauce, and tomato paste; cook for 2 minutes. Season, cool slightly, then stir in the flour and egg.
5. 5.Fill the skin with the stuffing, place on baking paper, and brush with oil. Bake at 180°C for 12–15 minutes per side until crisp and golden.
6. 6.Cool for 5 minutes, slice, and serve.