Stuffed Filipino Fish (Bangus Relleno)

1 (8 ounce) fillet whole milkfish (bangus), or to taste

1 lemon

1 tablespoon soy sauce

2 tablespoons olive oil

1 onion

2 cloves garlic, crushed

6 ½ tablespoons green peas

1 carrot, diced

1 stalk celery, diced

¼ cup raisins, or more to taste

salt and ground black pepper to taste

vegetable oil for frying

Remove scales, gills, and insides of milkfish; cut off part of the tail. Pound fish firmly to loosen it up. Cut fish open lengthwise from the backside. Scrape meat out into a saucepan over medium-high heat, being careful not to tear the skin.

Squeeze 1/2 the lemon onto the fish meat; add soy sauce. Bring to a boil; cook until liquid is absorbed, about 2 minutes. Remove from heat and let cool, 5 to 10 minutes. Remove fish bones from the meat.

Heat olive oil in a skillet over medium-high heat. Add onion and garlic; saute until onion is translucent. Add the fish meat, peas, carrot, celery, raisins, salt, and pepper. Cook until fish is opaque and flavors are combined, about 5 minutes. Let filling cool until safe to handle, at least 7 minutes.

Stuff fish skin with the filling. Sew up any openings to seal in the filling.

Heat vegetable oil in a deep saucepan. Fry the stuffed fish whole, turning as needed, until golden brown and crisp, 5 to 7 minutes. Place on a plate or flat work surface and slice fish crosswise.