This is my Mama’s recipe 😀 Growing up she had a catering business and sometimes her menu was this Stuffed Milk Fish, which is really good, tasty, and all around mouth watering.
Even only served with warm rice, oh em geeeeeee. So good!
This was my first time ever making it myself tho, and I gotta tell you, I wish my Mama was here and making it instead of me, because it is not that simple to prepare hahaha
But do check out the recipe, soooo gooooood!
a little of ground red pepper
1/2 can coconut milk + 1 tbsp salt & pepper to taste
4 cloves of garlic
1 green onion
1 cup bread, cubed
1 egg, beaten
4 tbsp of deep fried shallots (or more)
4 medium milk fish
a dash of fresh ground nutmeg
How To!
Clean the skins from the fish then wash the cleaned fish. Cut off the strips/fins and take out the gill and parts of the stomach by cutting a bit part of the fish neck/face area.
Tenderize the fish with meat tenderizer tool thoroughly. When it’s done, pull out the fish’ end of fins until it cracked. Broke the fish bones and pull it out from the neck/area (so it will be inside out)
With a tsp, get the fish meat, then pull the skin in back.
Heat oil, saute garlic and green onion then add in the fish. Sprinkle a bit of salt and pepper to taste. Add in the rest of the ingredient but shallot. When filling is cooked, turn off the stove, and mix shallot into the filling well.
Fill in the fish skin with the cooked filling until firm and appears exactly like it was before. Either steam, fry, or oven fried the stuffed milk fish.
Serve with mash potato and hot sauce….if not warm rice 😀 DROOLS!
Bandeng Isi
Ingredients
- a little of ground red pepper
- 1/2 can coconut milk + 1 tbsp
- salt & pepper to taste
- 4 cloves of garlic
- 1 green onion
- 1 cup bread cubed
- 1 egg beaten
- 4 tbsp of deep fried shallots or more
- 4 medium milk fish
- a dash of fresh ground nutmeg
Instructions
- Clean the skins from the fish then wash the cleaned fish.
- Cut off the strips/fins and take out the gill and parts of the stomach by cutting a bit part of the fish neck/face area.
- Tenderize the fish with meat tenderizer tool thoroughly. When it’s done, pull out the fish’ end of fins until it cracked.
- Broke the fish bones and pull it out from the neck/area (so it will be inside out)
- With a tsp, get the fish meat, then pull the skin in back.
- Heat oil, saute garlic and green onion then add in the fish.
- Sprinkle a bit of salt and pepper to taste. Add in the rest of the ingredient but shallot.
- When filling is cooked, turn off the stove, and mix shallot into the filling well.
- Fill in the fish skin with the cooked filling until firm and appears exactly like it was before.
- Either steam, fry, or oven fried the stuffed milk fish. Serve with warm rice or mashed potato and hot sauce 😀
