Rellenong Bangus

Ingredients:
3 pcs medium bangus
4 cloves garlic, crushed
1 pc medium onion, chopped
1 pc small carrot, chopped
1/2 cup frozen green peas
1/4 cup raisins
1 pouch (130 g) Italian style spaghetti sauce
1 pc egg, beaten
1/4 cup, flour


Directions:
1. Clean fish. Remove the flesh through the head (vendor can do this for free in wet market). Marinate skin and flesh of bangus in 2 tbsp calamansi juice, 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes.
2. Simmer flesh in 1/4 cup water for 5 minutes. Drain. Remove bones and flake the meat. Set aside. Saute garlic, onion and carrot. Add flaked fish and remaining ingredients except egg and flour. Season with salt and pepper to taste. Cook while stirring for 5 minutes. Cool. Stir in egg.
3. Drain bangus skin. Stuff each bangus with sauteed mixture. Sprinkle or roll in flour, then fry over medium heat until brown on both sides. Slice. Serve with banana or tomato ketchup.

Makes 9 servings.
It is rich in Niacin - promotes normal digestion and healthy skin.
For longer shelf life, wrap bangus in aluminum foil then freeze. Thaw in the refrigerator 2-3 hours before reheating.


Source: Del Monte Kitchenomics