Panlasang Pinoy Meaty Recipes

Ingredients:

1 medium size bangus, prepared for rellenong bangus
1 stalk celery and leeks, cut into 2-inch pieces
5 cloves garlic, crushed
1/4 cup Pietro Coricelli Pure Olive oil
3 medium sized tomatoes, chopped
1 tbsp flour
2 large onions, chopped
juice of half a lemon or calamansi
1/2 can Jolly whole mushrooms, sliced into 4 each
12 pcs Doria Maria stuffed olives, cut thin
1 hard-boiled egg, cubed
1 tsp sweet relish
salt and ground pepper
peppercorns
soy sauce
salted water

How to cook Olive-Flavored Royal Bangus

• Marinate skin of bangus in calamansi juice, soy sauce and ground pepper.
• Boil bangus meat in slightly salted water, peppercorns, leeks and celery.
• When done, drain, remove bones and flake. Set aside.
• In part of olive oil, saute garlic, tomatoes and onion.
• When onion is transparent. add mushrooms. Add sweet relish.
• Let cook for a while, then add flaked bangus.
• Taste seasoning, cover and let simmer for a while.
• Add stuffed olives and egg. Mix well. Let cool.
• Stuff mixture into marinated body.
• Sew up around the neck then sprinkle bangus with flour. Preheat oven at 220°C.
• Line a shallow pan with part of remaining olive oil.
• Lay fish on it and bake for about 20 minutes, turning once, basting the top with remaining olive oil.

Sauce: ln a small pan, melt a little butter. Pour marinade and let boil.