6 - 8 servings
How to cook Rellenong or Relyenong Bangus
- 1 whole (about 3 pounds) bangus (milkfish)
- 1/4 cup light soy sauce
- Juice of 1/2 lemon or 6 calamansi
- 1 large carrot, finely chopped
- 3 onions, finely chopped
- 1/2 cup sweet pickle relish
- 1/2 tablespoon Worcestershire sauce
- Salt and ground black pepper to taste
- 2 eggs, beaten
- 2 - 3 eggs, hard-boiled
- 2 tablespoons flour
- Cooking oil for frying
- Scale and remove the intestines of the bangus.
- With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. 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.
- Marinate skin and head (intact) of the fish with soy sauce, ground black pepper and lemon or calamansi juice. Cover and place in the fridge.
- Steam the bangus meat over simmering water for 30 minutes. Cool. Pull out the bones while flaking the meat. Place the bone-free meat in a bowl.
- Add carrot and onions to the flaked fish meat. Add the sweet pickle relish, Worcestershire sauce, about a teaspoonful of salt, and half a teaspoonful of ground black pepper. Pour in the beaten eggs and mix until well blended.
- Stuff the bangus skin with the mixture. When about a fourth of the mixture has been stuffed in, gently push a hard-boiled egg into the fish cavity. Add more mixture then push in the second egg. Repeat if adding a third egg. Just remember to end the stuffing with the fish meat mixture. And firmly pack in the stuffing. Sew the cavity if needed.
- Heat enough cooking oil in a frying pan to reach a depth of about 2 inches. Sprinkle the stuffed fish with flour on both sides. Fry over medium-high heat until browned and cooked through. Cool before slicing. Serve with on the side.
- Serve the Rellenong or Relyenong Bangus with ketchup.
or Relyenong Bangus
(Stuffed Milkfish) is a very special Filipino dish and considered a party dish of sorts. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. Like preparing the vegetables and fish, removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. In the end, you will satisfied in the yummy taste of milkfish.
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, de-boned 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 Rellenong or Relyenong Bangus serves/makes: 6 - 8 servings
The Rellenong or Relyenong Bangus (Stuffed Milkfish) recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed