1 big milkfish OR
1 white fish (3 lb.)
1 tsp. lemon juice
1 tsp. soy sauce
1/8 tsp. black pepper
1/4 c. water
1 tsp. salt
2 cloves garlic, chopped
1 onion, finely chopped
1/2 c. finely chopped tomatoes
2 tbsp. cooking oil
1/3 c. cooked green peas
1/4 c. finely diced potatoes, fried
1/4 c. raisins
2 eggs, beaten
1 tsp. butter

Clean fish and pound to soften. Slit back to open and remove backbone. Scrape meat with spoon or knife. Keep skin intact and in one piece. Soak skin in mixture of lemon juice, soy sauce, and pepper; set aside.

Boil the flesh of the fish with water and salt until meat is tender. Pick bones and discard; flake fish eat and set aside.

Saute garlic, onion, and tomatoes in hot oil. Add peas, potatoes, raisins, and flaked fish. Stir in beaten eggs and turn off heat; cool. Fill deboned fish skin with flaked fish and vegetable mixture.

Sew cut side of fish and rub both sides with butter. Roast fish at 375 degrees for 30 minutes or until fish turns golden brown.

NOTE: If you prefer, stuffed fish can be pan fried instead of roasted.