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When you serve this at a party, your guests will know their meal was truly made with love! Treat them to variety of flavors inside this one classic Pinoy dish.
1. Clean and scale the fish. Prepare for Rellenong Bangus. Marinate the skin with MAGGI Soy Sauce, calamansi juice and pepper and set aside. Meanwhile, place meat in a pan and barely cover with water. Simmer for 10 minutes, drain and set aside. Pick the bones, flake and set aside.
2. For the stuffing, heat oil in a large pan and sauté pork until golden brown. Push on the side and sauté garlic, onion and tomato. Add green peas and flaked bangus. Season with MAGGI MAGIC SARAP and pepper. Transfer into a bowl to cool.
3. Once mixture is cooled, add raisins and egg. Transfer into a piping bag. Pipe mixture in the skin. Set aside for 1 hour.
4. Preheat oil in a large pan and panfry bangus for 3-4 minutes per side over medium heat. Transfer into a cooling rack to rest for 15 minutes.
5. Slice on an angle ¾ inch thick and transfer into a serving platter. Serve with preferred dipping sauce.
Rellenois a Spanish word meaning “fill” or “stuff.” Resting or cooling for about 10 minutes after cooking prevents the stuffing from breaking off while slicing.
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3 pcs bangus, ½ kg each
1/4 cup MAGGI® Soy Sauce
2 pcs calamansi, juiced
1/8 tsp freshly ground pepper
2 tbsp vegetable oil
1/4 kg lean ground pork
6 cloves garlic, minced
1 pc medium onion, small diced
2 pcs large tomato, seeded and small diced
1/2 cup fresh green peas
2 sachets 8g MAGGI MAGIC SARAP®
1/2 cup raisins, coarsely chopped (optional)
3 pcs egg, beaten
2 cups vegetable oil for pan frying
1 cup banana catsup