Milkfish is a popular fish in the Philippines. It can be fried, baked, or is often used in clear and sour soups. Stuffed meats are one of the many preparation methods brought over by the Spanish. This is a delicious Filipino dish well worth the work and wait. It is usually made for special occasions  – likes Fiestas or when special guests are coming to your home. This is the dish which welcome me to the Philippines on my first visit. Again it was served to my family and friends the year of my wedding, as a welcome. I had the luck of having my wife’s relatives here several times. And guess what?  – several occasions they made this fish for dinner. No special occasion. My mother-in-law even made several for us before she left, so we free packed them. We ate them a month later and they were absolutely delicious!

1 whole milkfish, cleaned
3 garlic cloves, minced
1 medium onion diced
black pepper
2 tbsp. pickled relish
1 medium carrot, diced
1/4 cup black raisins
1/4 cup light soy sauce
1 oz. edam cheese
catsup
vegetable oil
3 tbsp. calamansi juice
2 tbsp light soy sauce

For the dip:
3tbsp toyomasi or 1 tbsp. calamansi juice and 2 tbsp light soy sauce

The fish should be cleaned and cut along the belly so that it can be stuffed. The cut should  not include the head and tail. They must remain en-tact, so that when the fish is stuffed the filling does not fall out. Make an incision along the back of the fish – just after the head to the end of the fish’s backbone. Remove the backbone and remove the meat from the fish’s inside using a fork; set aside.

Marinate the skin in a mixture of 3 tbsp. calamansi juice, 2 tbsp light soy sauce and 1/4 tsp ground black pepper for 20 minutes. Poach the fish meat for about 10 minutes on medium heat. Remove from heat and cool. Have a seat and begin removing the small bones contained in the poached fish meat.

In a large sauce pan, sauté garlic, onion for 3 minutes on medium. Add the fish meat and 2 tbsp light soy sauce, cook 1 minute. Turn the heat down to low. Add the carrots and raisins. Season with salt and pepper to taste. Cook for 10 minutes.
Add the edam cheese, cook 1 minute. Add the catsup and pickled relish, cook 5 minutes. Remove from heat and transfer meat mixture to a bowl to let cool.

Remove skin from marinade, drain, and lay on cooking sheet.

Stuff the marinated fish skin from the belly side. Be careful not to overfill since you will sew up the bottom.
Sew the milkfish up using everyday sewing string.. Pre-heat oven to 400F. Spay a cooking sheet with flour cooking spray. Also spray the fish with the floured cooking spray. Bake the fish for 30 minutes or until golden brown.

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