Rellenong Bangus (Stuffed Milkfish)

Rellenong or Relyenong bangus (Stuffed Milkfish) is one of the best and special Filipino seafood or fish recipe. Cooking and preparation can take hours but after the cooking is done, I can assure you, its worth it.

The preparation and cooking process involves removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

Check the below Relyenong Bangus recipe and cooking instruction for you to follow.

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Rellenong Bangus Ingredients:

* 1 big bangus (milkfish)
* 3 cloves of garlic, minced
* 1 onion chopped
* 2 tomatoes, diced
* 1 egg
* 1/4 cup lemon juice
* 1 small carrot, finely chopped
* 1/4 cup soy sauce
* 4 tablespoons of cooking oil
* ham, finely chopped
* raisins
* cooked peas
* salt and pepper to taste

Rellenong Bangus Cooking Procedure:

1). Scale and remove the intestines of the bangus.

2). Slowly remove the meat of the fish from the skin, with a sharp knife, through the opening cavity below the head.

3). Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

4). Marinate the head and skin in lemon juice, soy sauce and pepper.

5). Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

6). Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

7). Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

8). Add a beaten egg to the sauté and mix well.

9). Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

10). Fry in oil until golden brown.

11). Slice slightly diagonal (1 1/2 inch thick) and serve.

Enjoy this dish with hot rice. Also, this is a perfect partner for beer (as pulutan).

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