How to cook Pinoy Rellenong Bangus (Stuffed Milkfish)
- 1 big bangus (milkfish), cleaned and scaled
- 2 tablespoons soy sauce
- Juice of 2 calamansi (limes)
- 2 tablespoons oil
- 2 teaspoons crushed garlic
- 1 onion, finely chopped
- 1/2 cup finely chopped tomatoes
- 1/2 cup chopped carrots
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon liquid seasoning
- 1/4 cup raisins
- 2 slices ham, finely chopped
- 1 egg
- 2 tablespoons all-purpose flour
- Oil for frying
- Gently pound the fish to loosen the meat from the skin. Break the big bone at the nape and at the tail. the handle of a kitchen turner through the fish neck. Gently push down the tail. Remove the handle then squeeze and push out the fish meat through the head. This way you will be able to push out the whole meat without cutting or opening the skin.
- Marinate the deboned fish in soy sauce and calamansi juice. Set aside.
- Boil the fish meat in a small amount of water. Drain then cool.
- Pick out the bones and flake the meat.
- In a skillet, heat the oil then sauté garlic, onions and tomatoes. When tender, add the flaked fish, carrots and bell pepper. Season to taste then add the raisins and ham.
- Transfer cooked mixture into a plate. Cool slightly then add egg and flour.
- Stuff mixture into the bangus. Wrap the bangus in banana leaves or aluminum foil. Fry for 5 minutes on both sides.
- Cool before slicing. Slice slightly diagonal (1 1/2 inch thick) and serve.
- Garnish with sliced fresh tomato, spring onions or parsley.
- Serve the Pinoy Rellenong Bangus (Stuffed Milkfish) with catchup.
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste).
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 mullet may be substituted.
This recipe for Pinoy Rellenong Bangus (Stuffed Milkfish) serves/makes: 6
The Pinoy Rellenong Bangus (Stuffed Milkfish) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed