RELYENONG BANGUS

1pc. big bangus
1/4 cup ground pork
3pcs. tomatoes, shopped
1pc. red pepper, chopped
2cloves garlic, minced
1clove onion, chopped
1/4 cup green peas
2tbsp. flour
2pcs. eggs
1 small box raisin
salt
pepper
vetsin
2tbsp. cooking oil

PROCEDURE:

Debone the fish after cleaning. Remove all spines in the flesh. Heat the cooking oil in a pan. Saute garlic and onions. Add tomatoes, then mix in the ground pork. Add the flesh of the fish, red pepper, green peas and raisins. Season with salt, pepper and vetsin. Add the flour solution and blend in eggs. Stuff the fish with the mixture. Close the opening. Put on top of the Turbo rack inside the cooking pan, cover with the Turbo Broiler and set the temperature at 375F and cook for 20-25 minutes. Garnish with lettuce, boiled potatoes and slices of ripe tomatoes with a little French Dressing.