RELLENONG BANGUS

Ingredients:

1	pc	small milkfish (bangus)
1	tbsp	calamansi juice
1	tbsp	soy sauce
1		pepper
1	pc	bay leaf (laurel)
1	tbsp	finely chopped celery
1	pc	medium onion, chopped
1	cup	water
2	cloves	garlic, minced
1	pc	medium potato, skinned, seeded and chopped
3	tbsp	green peas
3	tbsp	raisins
1	pc	small red bell pepper, chopped
3	pc	PUREFOODS CHORIZO BILBAO STYLE, halved and sliced lengthwise, reserve 2 tbsp fat
4	pc	PUREFOODS VIENNA SAUSAGE, halved and sliced lengthwise
		iodized fine salt to taste
1	pc	MAGNOLIA BROWN EGG, lightly beaten
		cooking oil, for brushing
		banana leaves (optional)

Procedure:

With the side of a kitchen knife, gently pound fish to loosen meat from skin. Break the big bone at the neck.
Through the neck, insert the handle of a spoon 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.
In a saucepan, place bay leaf, celery, half of the onion, water and bring to a boil. Reduce heat and simmer for 5 minutes. Add fish meat and simmer for another 5 minutes and strain. Carefully remove bones then flake the meat.
Sauté garlic, remaining onion and tomato. Cook for 3 minutes then add peas, raisins, bell pepper, fish meat, chorizo and sausage. Season with salt and cook for 5 to 6 minutes.
Preheat oven to 300°F. Allow mixture to cool then stir in egg. Stuff mixture into marinated skin and brush with Magnolia Nutri-Oil. Place in a greased baking pan or lined with banana leaves (optional) and bake until the skin is golden (about 20-30 minutes). Transfer to a platter and serve.

Makes 6 to 7 servings.

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