Hello friends, how are you? I will share a new recipe with you today. The recipe is very tasty. And full of quality. This is a very favorite dish. It is a very popular dish. It is a very nutritious dish. This dish is full of sodium. To make this dish you first need to select a fish. Then the ice must be removed from the body of the month. Then the body of the fish should be cut into small pieces so that it does not break. Then it should be washed well. Then there are the necessary materials and instructions
Rileng Bangas is a healthy and delicious stuffed milfish with carrots, onions, garlic, green peas, raisins and seasonings. Really, it takes a lot of effort and technique to make this dish but it is all worth it!
Number
1 Bangs or milkfish
1 pc lemon
2 tablespoons soy sauce
1 cup water
1 medium onion cut
3 cloves crushed garlic
1 large carrot cut into small dice
1 cup green peas
8 cups raisins
2 tablespoons oyster sauce
2 raw eggs
Test the salt and pepper
Cooking oil for frying
Cup flour 1 Bangus or milk fish
1 pc lemon
2 tablespoons soy sauce
1 cup water
1 medium onion cut
3 cloves crushed garlic
1 large carrot cut into small dice
1 cup green peas
8 cups raisins
2 tablespoons oyster sauce
2 raw eggs
Test the salt and pepper
Cooking oil for frying
8 cups flour
Instructions
Wash and clean the fish. Remove scales, gills and intestines. Prepare the fish according to the instructions above to remove the meat, leaving the skin and head intact
Marinate the sacred milkfish with soy sauce and lemon juice while preparing the stuffing.
In a wide skillet or pot, boil lightly salted water then add the milky meat. Cook for 3-5 minutes or until color changes. Drain the liquid, flake and fish one by one
Using another skillet over medium heat. Add some cooking oil. Saute until onion and garlic are soft and fragrant. Add the fried fish and carrots. Continue cooking for another 3 minutes until the carrots are soft.
Add the green peas, raisins, oyster sauce, salt and pepper. Stir and cook for another 2 minutes. Transfer to a bowl, then add the eggs. Mix until well combined.
Fill the fish mixture using one tablespoon, stuffed. Sew the head to attach it to the body and other openings.
Gently dredge the fish into the flour then fry in a pan until golden and crispy. Remove from pan, drain excess oil. Serve and enjoy!
really awesome resepi