Easter Sunday lunch by the sea

Easter Sunday can be celebrated and enjoyed even with just a simple lunch by the sea. After the Easter Sunday morning Mass, we prepared our picnic paraphernalia and off we went to the beach resort nearby. We invited my Uncle, Auntie and their daughter Bea over the weekend. Actually we requested Auntie to come over so she could cook our favorite Rellenong Bangus or stuffed milkfish. There are many ways to debone the fish and to cook it. Auntie does it by taking the insides without any cutting. She’s quite an expert with this method.

The preparation of ingredients for Rellenong Bangus takes effort and time. I helped Auntie with preparing the filling which consisted of diced onions, garlic, carrots and potatoes sautéed with green peas and the fish meat. The ingredients are then mixed with beaten eggs and the filling is inserted inside the fish together with cut boiled eggs. The stuffed fish is then rolled in starch to avoid excessive splatter during frying which might hurt the cook. Once the fish is completely coated with starch, it is then deep fried.
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