- 1 milkfish (bangus)
- 1 tablespoon soy sauce
- 1/4 lemon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup frozen peas
- 1 carrot, cut into matchsticks
- 1 (1.5 ounce) box raisins
- 1 stalk celery, diced
- salt and ground black pepper to taste
- 25 lumpia wrappers
- oil for frying
- Remove scales, gills, and internal organs from bangus. Wash the inside of the fish. Slice open the backside to expose the meat. Pour soy sauce on top; squeeze lemon over the meat.
- Pour enough water into a pot to cover the bangus. Bring to a boil. Add the bangus and boil until fish is no longer pink, 10 to 12 minutes.
- Let bangus cool until safe to handle, at least 10 minutes. Remove bones.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add the fish meat, peas, carrot, raisins, and celery. Season filling with salt and pepper.
- Wrap 1 tablespoon of the fish filling in a lumpia wrapper. Continue until remaining filling and wrappers are used up.
- Heat vegetable oil in a deep saucepan over medium-high heat. Fry lumpias in batches in the hot oil until just light brown, 5 to 7 minutes per batch.
10/04/2019
recipepes.com
filipino fish lumpia (bangus lumpia), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
