6 - 8
How to cook Stuffed Milkfish (Rellenong Bangus)
- 1 whole (about 3 pounds) milkfish (bangus), dressed
- Salt and freshly ground pepper to taste
- 1 cup cooking oil
- 1 tablespoon minced garlic
- 1 cup minced onion
- 1 1/2 cups cubed ripe tomatoes
- 1 tablespoon lemon juice
- 1/2 cup cooked peas
- 1/4 cup minced seedless raisins
- 1 egg, slightly beaten
- Clean the fish. Cut open at back. Remove the meat of the fish. Free of all spines. Set aside the spineless fish skin.
- Flake the fish. Season with salt and pepper.
- Heat oil in pan and saute garlic until brown, then onion until transparent and 1/2 cup tomatoes until soft.
- Add flaked fish and cook well. Add lemon juice, peas, raisins and remaining tomatoes and cook for another minute or two.
- Remove from fire. Add slightly beaten egg.
- Fill bangus with mixture and sew up the opening.
- Deep fry until fish is golden brown, turning once.
The Stuffed Milkfish (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 Stuffed Milkfish (Rellenong Bangus) serves/makes: 6 - 8
The Stuffed Milkfish (Rellenong Bangus) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Milkfish
Preparation Method: Deep Fried
(more Deep Fried