6 - 8
How to cook Filipino Rellenong Bangus
- 1 whole (about 3 pounds) milkfish (bangus), dressed
- 5 tablespoons soy sauce
- 3 tablespoons vinegar
- 2 eggs, well beaten
- 1 potato, chopped
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 small box raisins
- 1 tablespoon cornstarch
- Cooking oil
- Salt to taste
- Clean the fish and slit the back removing all the entrails.
- Pound the fish and separate all the flesh from the skin. Marinate the skin in soy sauce and vinegar. Set aside.
- Parboil the flesh of the fish in a strainer and remove all the bones. Place in a platter the debone flesh of the fish. Set aside.
- Saute garlic, onion, potatoes, and raisins.
- Remove from fire, then mix it with the flakes of the fish, well beaten eggs, and cornstarch. Season with salt to taste.
- Stuff all the mixture in the skin of the fish, stitch to enclose, then fry in enough oil until golden brown.
- Serve the Filipino Rellenong Bangus with catsup.
The Filipino Rellenong Bangus recipe easy to prepare and so good!
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and whitefish, mullet, butterfish or porgy may be substituted.
This recipe for Filipino Rellenong Bangus serves/makes: 6 - 8
The Filipino Rellenong Bangus recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed