Rellenong Bangus

INGREDIENTS:

3 pieces Chorizo bilbao halved and sliced lengthwise
4 pieces vienna sausage halved and sliced lengthwise
1 small bangus (250g milk fish)
1 tbsp. soy sauce
freshly ground black pepper
1 bay leaf
1 tbsp. celery, finely chopped
1 medium onion, chopped
2 tbsp. fat packed with chorizo bilbao
2 cloves garlic, minced
1 medium tomato, skinned, seeded and chopped
3 tbsp. green peas
3 tbsp. raisins
1 small red bell pepper
1 lightly beaten egg
sea salt to taste
oil for brushing
banana leaves (optional)

PROCEDURE

With the side of a kitchen knife, gently pound the fish to loosen the meat from the skin, then break the big bone at the neck. Through the neck, insert the handle of a tablespoon and carefully scrape the meat from the skin, pushing towards the tail. Break the bone at the tail and pull out meat and set aside.
Lay the skin in a shallow dish, marinate fish skin in calamansi juice, soy sauce and pepper and set aside for 20 minutes.

Place bayleaf, celery and half of the onion in a saucepan, add 1 cup water and bring to boil. Reduce heat and simmer for 5 minutes, then add the fish meat and simmer for another 5 minutes and strain. Carefully remove bones, then flake the meat.

Sauté garlic, add remaining onion and tomato, cook for 3 minutes, and add peas, raisins, bell pepper, fish meat, chorizo and vienna sausage. Season to taste and cook for 5-6 minutes.

Allow the mixture to cool. Stir in egg. Stuff the mixture into the marinated skin and brush with oil. Place in a greased baking pan or lined with banana leaves and bake in a preheated oven until the skin is golden (about 20-30 minutes). Transfer to platter and serve.

Serves: 6.