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Relyenong Bangus

MGA SANGKAP;

1 bangus (mga 1kilo)
¼ tasang toyo
¼ tasang katas ng lemon o calamansi juice
½ tasang tubig
½ kutsaritang asin
2 kutsarang corn oil
2 ulo ng bawang, tinadtad
1 katamtaman laking sibuyas, tinadtad
1 latang tomato sauce
½ tasang patatas, tinadtad
½ tasang carrots, tinadtad
1 maliit na lata ng gisantes
½ tasang pasas
¼ kutsaritang asin, pamintang durog
1 binating itlog
1 kutsarang tinunaw na mantikilya

PARAAN;

Sa pagbili pa lamang ng bangus sa palengke, sabihin sa tindera na hiwain at alisin ang laman ng bangus na pang relyeno. Dapat ihiwalay ang laman ng bangus sa balat nito. Mas madali kung ito'y babaligtarin mula sa ulo hanggang buntot. Ibabad ang balat sa toyo, katas ng lemon o calamansi juice at paminta. Ilagay sa isang tabi. Samantala, pakuluan ang laman ng bangus sa ¼ tasang tubig na may ½  kutsaritang asin. Palamigin at himayin ang tinik. Igisa ang bawang sa corn oil. Idagdag ang sibuyas at tomato sauce. Pakuluan ng 3-5 minuto. Idagdag ang patatas at carrots. Hinaan ang apoy hanggang maluto ang gulay. Idagdag ang gisantes, pasas at ang hinimay na laman ng bangus. Timplahan ng asin at paminta. Lutuin ng 5 minuto. Idagdag ang itlog at haluin maigi. Palamigin. Kunin ang balat ng bangus at maingat na palamanan ng nalutong sangkap. Tahiin ang bangus na gamit ang karayom at sinulid. Pahiran ito ng tinunaw na mantikilya. At ihurno ng 30-40 minuto o hanggang maluto. Maari ding iprito ito ng lubog sa kumukulong mantika.
 

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