Stuffed Milkfish

Ingredients

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
1/4 cup lemon juice
1/4 cup soy sauce
4 tablespoons of cooking oil
cooked peas
raisins
1 egg
2 tomatoes, diced
ham, finely chopped
1 small carrot, finely chopped
salt and pepper to taste

METHOD

Estimated cooking time: 1 hour
Scale and remove the intestines of the bangus.
Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
Soak the head and skin in lemon juice, soy sauce and pepper.
Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the stir fry and mix well.
Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal around 1 and 1/2 inch thick and serve.