RECIPE How to make rellenong bangus (stuffed fried milk fish)

This is the first time i made this meal abroad because it is not easy to find fresh bangus (milk fish) in any market here even in asian market, luckily there is one that have it every weekend we just have to drive at least 50 minutes to get there – it’s worth it though!
We tried to buy the frozen rellenong bangus we find but it is not as tasty as we are used to my daughter complains about it so here i am making one for her.
You can see this dish whenever there is a special occasion like fiesta, wedding, baptismal, etc.
it takes a lot of work so i dont like to make this every time, once in a while is ok specially if we are craving for it.
Hope you enjoy it as much as we did!

ingredients:
1 medium size bangus (milk fish) this one is 1.4 lbs.
1/4 cup ground beef or pork
1.5 tbsp minced garlic
3 tbsp finely chopped onion
3 tbsp finely chopped carrot
3 tbsp finely chopped potatoes
3 tbsp finely chopped red or green bell pepper
3 tbsp raisin
salt and pepper to taste
1 egg (beaten)
1 tbsp corn starch or flour
2 tbsp canola oil for sauteing
cooking oil for frying
needle and thread or aluminum foil (we use needle and thread but some likes to use the aluminum foil)
3 tbsp low sodium soy sauce + 2 tbsp calamansi or lemon juice for marinate (optional)

procedures:
1. scrape fish scales clean (you can have it done at the market)
2. gently pound fish using the end of your knife to loosen meat from skin.
3. break the big bone at the nape and tail.
4. insert the end of handle of a knife through the fish neck and gently roll around separating the skin from the skin down to the tail .
5. remove the handle, squeeze and push out meat with the big bone, starting from the tail going out through the head – this way you will be able to push out the whole meat without cutting and opening the length of the skin.
6. marinate the skin and head of fish for about 5 minutes or till the stuffing is cooked.
7. boil the fish meat in a little water about 5 minutes, drain and cool.
8. remove the bones as you flake it, set aside.
9. saute garlic in 2 tbsp canola oil till light brown, add onion saute till transparent then add the ground meat – saute till the meat looks cook about 3 minutes in medium heat stir in fish meat.
10. add carrots and potatoes seasoned with salt and pepper to taste – cooked for about 5 minutes.
11. add raisins and beaten egg mix for about 1 minute, turn off the heat and sprinkle the corn starch or flour, mix – let cool.
12. preheat frying oil at 355 F.
13. pat dry the fish skin and head using tissue paper if you decided to marinate it.
14. stuffed the skin with the cooked meat on the fish head making sure that the head is not separating from its body. if you decided to stuffed it on the side of the fish used the needle and thread to saw it back together or wrapped it with aluminum foil.
15. fry for 5 minutes or until golden brown.
16. sliced and served it with tomato ketchup or banana ketchup or atsara (pickled unripe papaya)