FISH EMBUTIDO

         1 kilo fresh lapu-lapu

         2 tbsp. blanched, chopped fine

         1/2 box raisins

         1 tsp. whites pepper

         3 tsp. salt

         2 tbsp. onions, chopped fine

         2 tbsp. sweet pickle relish

         2 beaten eggs

         2 hard-cooked eggs, chopped fine

         2 tbsp. cooking oil

         2 tbsp. all-purpose flour     

Wash fish; remove spines and skin. Drain.

      Grind in meat grinder or chop fine.

      Mix well with remaining ingredients except leaf

           lard.

      Form into cylindrical shape cloth or wax paper.

      Steam for 30-40 minutes.

      Fry in deep fat.

      Garnish with parsley and lemon slices.