Rellenong Bangus with herbs.

Rellenong Bangus with herbs By: Hermogenes Monroy

Ingridients:

1 large size bangus 
100g pork giniling
1 onion, chopped finely 
4 cloves garlic, minced 
1 small size carrot, small cubes 
Raisins
2 tomatoes, chopped 
2 raw egg, large 
1 teaspoon vetsin 
1 teaspoon salt 
1 green and red bell pepper, chopped finely 
2 tablespoon bread crumbs
cooking oil for frying
soy sauce

3g Thyme

3g Rosemary

Procedure:

1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Break the big bone at the nape and on the tail.Gently scrape down a Big Spoon between the meat and the skin.if you feel the meat is entirely separated from the skin, squeeze and push out meat .starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
2. Marinate skin and head of the fish with soy sauce.
3. Mix all the ingridients in a bowl. Season with salt, vetsin, ground pepper, and add the herbs.
4. Fill in mixture in bangus skin.
5. Fry the bangus.
6. Serve.