STUFFED MILKFISH

1 medium sized Bangus (milkfish)
250 grams Ground pork
1 Tablespoon soy sauce
3 teaspoons Calamansi juice (philippine lemon)
1/8 teaspoon Pepper
Dash of Salt
1/4 cup water
2 Tablespoons cooking oil
2 cloves, crushed gralic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Butter
1/3 cup chopped raisins
1/8 cup chopped pickles
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 egg, beaten
1 cup flour
1/2 cup cooking oil

Procedure

1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece. (or just ask the fish vendor to do it for you)
3. Marinade skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with pinch of salt and 1/4 cup water, 10 mins. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add ground pork then add bangus meat and season. Cook 10 to 15 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots, pickles and egg. Mix thoroughly/
7. Stuff bangus skin with the mixture.
8. Roll the Bangus in flour and fry or bake until brown.