Filipino Fish Lumpia (Bangus Lumpia)

These lumpias are a delicious Filipino fish dish with bangus (milkfish) served as an appetizer. Serve hot with (store bought) sweet chile sauce.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 91 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 2 cloves garlic, chopped
• 1 tablespoon soy sauce
• oil for frying
• 1 cup frozen peas
• 1 carrot, cut into matchsticks
• 1 (1.5 ounce) box raisins
• 1 milkfish (bangus)
• ¼ lemon
• 25 lumpia wrappers

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Let bangus cool until safe to handle, at least 10 minutes. Remove bones.

Step 4

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.

Step 5

Wrap 1 tablespoon of the fish filling in a lumpia wrapper. Continue until remaining filling and wrappers are used up.

Step 6

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.