hipon, pusit, at alimasag pinalaman sa bangus tas inihaw. ok naman

hipon, pusit, at alimasag pinalaman sa bangus tas inihaw RECIPE
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Ingredients
1 big milk fish (deboned, scale on)
1 kg shrimp
1/2 kg squid
300g crab meat
2 tbsp flour
salt as needed
pepper as needed
garlic powder as needed
chicken oil or any cooking oil as needed

Procedure
1. Saute shrimp in chicken oil until cooked. Peel and set aside. Keep all the juices and shell separately.
2. Saute squid in chicken oil until cooked. Slice and set aside. Keep all the juices.
3. Cook all the mussels in a bit of water. Wait for them to open up. Remove the meat and set aside. Keep all the juices. Mussel juice is salty. This will be used to season the filling. No need to add salt or fish sauce.
4.In a wok, heat up some chicken oil and fry the shrimp shells. Discard the shells and keep the oil.
5. Add flour and cook it just before it starts top get brown.
6. Add all the combined juices and stir until very thick.
7. Add the peeled shrimp, sliced squid, deshelled mussed, and crab meat. Cook for 1 minute. Set aside.
8. Lay 2 layers of foil on your cutting board as seen in the video and lay your deboned milkfish meat side up.
9. Season the meat with salt, pepper, and garlic powder.
10. Spread your filling thick and evenly accros the meat of the fish.
11. Get someone to help you cover it with foil cus it's gonna be hard to do it alone.
12. Seal the seam of the foil and get another for and roll it again.
13. Heat up your grill or if you don't have one like me, you can use some bricks or hollow blocks and some metal skewers.
14. Grill until cooked. I really cant give any exact time because every grill set up is VASTLY different but if i must provide, say 15 minutes on each side is probably enough.
15. Let cool for at least 30 minutes before slicing.
16. Serve with rice and any side dish of your choice. I went with cucumbers with a bit of spiced vinegar, sugar, and black pepper. I used patis as sawsawan.
17. Lasapin.

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