|
Method :
Scale and gut the fish and wash thoroughly. Make a slit completely along
the back of the fish, cut the backbone at both ends and remove all the
flesh and bones. Very carefully remove all the bones from the fish and
flake the meat.
Soak the skin of the bangus for about 15 minutes in a mixture of the
calamansi juice, soya sauce and white pepper and set aside. Cut the
onion and tomatoes into small dice and crush the garlic. Heat the lard
in a frying pan and saute the onion, tomato and garlic for 2-3 minutes.
Add the flaked fish and season to taste with salt and freshly ground
white pepper. Stir to blend thoroughly and continue to cook for a
further 4-5 minutes, then remove from the heat and transfer to a mixing
bowl. Beat the eggs and add to the mixture together with the peas and
raisins, mixing together well.
Stuff the mixture into the bangus skin, secure with thread and dredge
with the flour. Heat the oil until almost smoking and deep fry the fish
for 2-3 minutes until the skin is crispy and golden. Drain off all
excess oil, transfer to a serving platter and garnish with sprigs of
parsley, sliced cucumber and lemon wedges.
Serves 2
#Ads - Get the above cooking ingredients here at discounted price
|
