Rellenong Bangus (Stuffed Milkfish)

I remember buying delicious rellenong bangus (stuffed milkfish) from a particular stall in the market. The reason why we don't make it ourselves is because of the grueling process of taking out the whole fish meat, cooking it, deboning it before cooking it again then stuffing it back before frying the whole fish. It's easier to buy, I know. 

Mark, however, was game in punishing himself with this process. He did this while talking to his mom on the phone who happens to be a superb cook.  He also gamely chopped the carrots and the other ingredients while we cooked the fish meat in salt and water. Deboning came next when the fish has cooled then I cooked it adding ground pork, carrots, bell pepper, etc. I stuffed it right back before frying. Now I've got huge oil splatters in my kitchen, next time I'll use the oven :D