Whitefish (Bangus) Relleno

 Ingredients

    1 whole Bangus fish, deboned

    1/4 ground pork

    2 eggs

    1 carrot, diced

    2 tblspns pickle relish

    1 sml box, raisins

    1 small onion, diced

    1 clove garlic, diced

    1 teaspoon black pepper

    1/4 cup soy sauce

    2 tblspns oyster sauce

    3 calamansi juice or 1/2 lime juice

When buying the fish, ask your fish monger to clean and separate the meat from the skin so you won't have the trouble of doing it yourself (as I did). In a bowl, place the skinned fish and add 3 tablespoons of soy sauce and 3 calamansi juice. Using another bowl, debone the fish meat and add the rest of the remaining ingredients except for the eggs and saute the meat in a pan until the pork is well. Put aside to cool for 30 minutes and add the 2 eggs while mixing.

After 30 minutes, using a spoon, fill the skinned fish with the filling using the opening of the fish head and seal it using a toothpick.

Cook the fish in a wok filled with oil or on a grill but wrap the fish in aluminum foil so it does not stick to the grill. Slice and serve with soy sauce mixed with lime or calamansi juice.