How to cook Relyenong Bangus (Pinoy Stuffed Milkfish)
- 1 large whole bangus (milkfish), deboned
- 1 tablespoon soy sauce
- 2 tablespoons calamansi juice
- 2 eggs, beaten
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 2 clove garlic, minced
- 2 onion, chopped
- 2 tomato, chopped
- 2 bell pepper, chopped
- 1 cup raisins
- 1 carrot, chopped
- Salt and pepper, to taste
- Cooking oil for frying
- Since the milkfish is already deboned, scrape the meat with the spoon leaving the skin in one piece.
- Marinate the skin in soy sauce-calamansi mixture and set aside.
- In a pan, steam fish meat until cooked. Flake meat and remove left over bones.
- Heat oil and butter in a pan, saute garlic, onion and tomato until onion is translucent.
- Add fish meat and season with salt and pepper. Remove from heat.
- Add raisins, bell pepper, carrots and beaten eggs. Mix well.
- Stuff the milkfish skin with the mixture and sew the skin opening together.
- Fry in hot oil or bake until golden brown.
- Serve the Relyenong Bangus (Pinoy Stuffed Milkfish) with ketchup.
or Rellenong 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, 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 Relyenong Bangus (Pinoy Stuffed Milkfish) serves/makes: 4 servings
The Relyenong Bangus (Pinoy Stuffed Milkfish) recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed