Stuffed Milkfish (Rellenong Bangus)

Ingredients:

1 medium-sized bangus or milkfish (about 800 grams)
1 tbsp. soy sauce
1 tbsp. calamansi or lemon juice
1/8 tsp. pepper pinch of salt
1/4 cup water
2 tbsp. cooking oil
2 cloves garlic, crushed
1 onion, finely chopped
1/3 cup tomatoes, finely chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. butter or margarine
1/3 cup peas, drained
1/4 cup raisins
1/4 cup potatoes, diced finely then fried
2 eggs, beaten
1/2 cup flour
1/2 cup cooking oil

Procedure:

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside. Boil bangus (milkfish) flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones. Fry garlic, onions and tomatoes in hot oil. Add fish and season. Cook 5 minutes. Remove from fire. Put in margarine, peas, raisin, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon.