We had this last Christmas, I just wasn’t able to post the recipe but this is very very good. I remembered this dish because I’m going to tell something that happened last month.
Last month, bad luck struck my cousin, Rome. His celfone died as well as his Sony Cybershot camera. It was really hard that it had to die during the holidays when there are lots of family reunions, christmas parties and other parties. But the good news is last week, he was able to buy a new cellphone and this week he was looking to buy a new camera. He wanted a dslr and he was asking sis and me about a good camera. Well, there are lots of good dslr cameras on the market but some are really expensive. This is where Camera Kings Coupon will come in handy. You can get as much as $15 off on slr and $5 on point and shoots. That’s already a lot of savings, if you ask me. I hope he finds one camera that he likes and we could check out if there’s a discount for it. I hate to see him without a camera.
Meanwhile, I’ll leave you with the recipe for the stuffed milkfish. Happy Wednesday!
- 1 large milkfish, deboned
- 1 tbsp soy sauce
- 2 tbsp calamansi juice {calamondin}
- 2 eggs, beaten
- 2 tbsp cooking oil
- 1 tbsp butter
- 2 clove garlic, minced
- 2 onion, chopped
- 2 tomato, chopped
- 2 bell pepper,chopped
- 1 cup raisins
- 1 carrot, chopped
- salt and pepper, to taste
- cooking oil for frying {optional}
- Since the milkfish is already deboned, scrape the meat with the spoon leaving the skin in one piece.
- Marinate the skin in soy sauce-calamansi mixture and set aside.
- In a pan, steam fish meat until cooked. Flake meat and remove left over bones.
- Heat oil and butter in a pan, sauté garlic, onion and tomato until onion is translucent.
- Add fish meat and season with salt and pepper. Remove from heat.
- Add raisins,bell pepper,carrots and beaten eggs. Mix well.
- Stuff the milkfish skin with the mixture and sew the skin opening together.
- Fry in hot oil or bake until golden brown.
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