Love rellenong bangus? Try this updated version!
1 large milkfish (bangus), scaled and gutted
2 cloves garlic, minced
1 medium onion, minced
2 tablespoons butter, plus more for greasing pan
2 cups fresh breadcrumbs
2 egg, beaten slightly
1/4 teaspoon dried thyme leaves
1 cup cream of mushroom soup
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream
1 teaspoon nutmeg
Preheat oven to 350°F.
Boil milkfish in salted water until cooked, about 10 to 15 minutes; let cool. Remove skin and bones; shred flesh into flakes to make a total of 2 cups.
In a small frying pan, sauté garlic and onions in butter let cool.
In a large bowl, mix flaked milkfish, garlic, onions, and the rest of the ingredients. Pour mixture into a greased 4x8-inch loaf pan and bake for 20 to 25 minutes or until set. Let cool.
While baking, make the gravy: In a saucepan, melt butter. Add flour and cook for 30 seconds or until light brown. Add chicken stock gradually while whisking continuously to avoid lumps from forming. Let mixture simmer for 5 minutes.
Add cream and mustard and mix well. Season to taste with nutmeg, salt, and pepper.
Slice cooled fish loaf and serve with gravy.
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