Rellenong Bangus – Stuffed Milkfish
- What is rellenong bangus?
- Preparing milkfish
- Making stuffing
- Stuffing and sewing fish
- Frying or baking
- Serving with sauce
- Serving Suggestions
- Celebration tips
- Common Questions
- Ready to Try Rellenong Bangus at Home?
Filipino rellenong bangus always pops up in family stories—especially on those days when you’re craving something “extra” but yikes, you don’t wanna spend all day in the kitchen, right? I get tired of the same chicken adobo loop and sometimes you need a show-off dish. Maybe relatives coming over or it’s a birthday, whatever, and you just want a five-star restaurant moment at home. I still remember the first time my aunt let me help with it (well—watch and sneak little bites is more accurate). If you want something that’s classic, a bit messy but SO worth it? This is your sign. If you’re into party-ready Filipino food, you’ll probably be curious about other festive plates too—here’s a nifty rellenong bangus recipe breakdown and maybe check out these kid-friendly Filipino recipes while you’re at it.
What is rellenong bangus?
Okay, straight talk—rellenong bangus is basically the national performance art of Filipino home kitchens. For real. You start with a milkfish, then you take out all the bones and stuff it with magic (well, ground fish and spices). The whole fish goes back together like it never even had surgery, and it’s pan-fried or baked until golden.
It’s one of those dishes that seems impossible until you try. Not gonna lie, the first go feels like brain surgery. But the payoff? That moment when everyone cuts into it at the table—totally worth the effort. It’s got crunchy skin, savory stuffing, and a wow factor. Grandma used to do it on Christmas Eve, and it was always the center of the spread (everyone tried to claim the tail because…why are tails so good?). Some people love rellenong bangus so much, it’s their choice for life milestones, like graduations or a “just got a new job” dinner. When I was a kid, I actually thought it was some secret restaurant recipe. Here’s a user testimonial I love:
This rellenong bangus is my family’s number one celebration dish. Even my picky eaters fight for seconds!
Preparing milkfish
No sugarcoating—it’s fiddly, but if you keep calm, you’ll nail it. Take your milkfish (try to pick a medium one, about a kilo), and gently scrape the scales off. Lay out newspaper for less mess.
Then, you’ve gotta get that flesh out without splitting the skin (this is the part I call “fish yoga”). I go in from the neck, wiggling a spoon along the bones. It helps to stick the fish in ice water right after—makes the skin firm up and easier to work with. Once the meat is out, pick out those tiny bones. Anyone who’s tried eating bangus knows: bones everywhere! Take your time and blast some fun music.
You’ll keep the whole skin to use as the fish “envelope”—it sounds wild, but I promise it works.
Making stuffing
The stuffing’s the soul of this dish. In my kitchen, it’s usually a scoop-it-in, taste-as-you-go kind of party. You mix the flaked fish meat with sautéed onions, garlic, carrots, green peas, maybe a bit of raisins if you want that pinch of sweetness (my cousin hates it, but hey). Eggs and breadcrumbs are what bind it all together.
Some folks throw in minced pork for a richer taste, but if you’re leaning healthy, just more veggies! A dash of patis (fish sauce) and black pepper brings that Filipino flavor. (My neighbor once tried a sprinkle of cheese—kinda weird, kinda awesome.)
You want it moist but not soupy—otherwise the fish will fall apart. Tweak it until it “feels” right when you grab a handful. That’s the magic. And yeah, sampling as you go is required, chef’s rules.
Stuffing and sewing fish
Here’s the fun (or scary?) bit. Take that floppy milkfish “sock” and gently stuff the filling back inside. Don’t overstuff—easier said than done when you’re hungry and impatient. Use a spoon to help push the stuffing in so it fills out the shape.
Now, out comes the needle and thread. Yep, you literally sew it shut, starting from the neck down to the belly. I use plain cotton thread and a chunky needle. Nobody will see your stitches, so don’t worry if it looks wonky! Just get it closed—tight enough so it doesn’t explode in the pan.
Sometimes I mumble “please don’t burst” before frying, no shame. Once done, pat it dry with paper towels. Ready for the next showstopper step…
Frying or baking
Moment of truth. Do you like your rellenong bangus crispy or more “sunday roast” style? Frying is the classic route for that golden skin. You need a wide nonstick pan and plenty of oil (it splatters, so maybe use a splatter guard or old shirt as armor). Gently slide the fish in, flipping only once.
Baking, on the other hand, is a bit more forgiving—brush with oil, pop in the oven at 375F for about 40 minutes. If you want that deep color, finish under the broiler for a couple minutes. Me? I go for whichever method makes less dishes.
When finished, the smell fills the house and honestly, neighbors have swung by “just to say hi” on bangus day.
Serving with sauce
When you finally get this beauty on a platter, you need sauce. Most people whip up a simple tomato-ketchup sauce with sautéed onions and a squeeze of calamansi (or lemon if you’re not near an Asian store). That sweet tangy kick just works with the savory stuffing.
Other options? Sweet chili sauce, banana ketchup, even regular old gravy in a pinch. The whole family crowd around the plate and “accidentally” swipe extra sauce with rice. If you want to see more saucy classics, you’d love this collection of healthy Filipino recipes and the epic goto beef tripe soup.
Serving Suggestions
- Slice rellenong bangus into thick rounds so everyone sees the pretty stuffing inside.
- Serve hot with garlic rice or even plain rice so you won’t miss a drop of sauce.
- Pair with a cool side (think cucumber salad) for that crunch.
- Don’t wait too long—leftovers are never as crispy!
Celebration tips
Take it from me, rellenong bangus nearly always signals a special occasion, so go wild with your table! Use a bed of banana leaves for drama. Wanna really impress? Garnish with tomato roses or sliced boiled eggs. Makes everyone pull out their phone for that “Instagram before eating” thing.
If serving a crowd, double up and make two, trust me. Someone will want seconds. Kids might eye it suspiciously, but try selling it as “fillet surprise” or just mention it’s like meatloaf but cooler. Sometimes we even play “guess the secret ingredient” at the table—keeps the vibe fun. For dessert, go big with some creamy maja blanca and thank yourself later.
Common Questions
Is rellenong bangus super hard to make?
Honestly, the first try is tricky, mostly ‘cause of the bone removal. But once you’ve done it, you’ll brag about it forever.
Can I use a different fish?
Not really. Milkfish is the classic! But if you have to, try tilapia or even trout. Still, something about milkfish just works best.
How do I make it less oily?
Bake it! Brush with oil so it doesn’t dry out and watch that crispy finish under the broiler.
What if I mess up the skin?
No worries! Patch with a toothpick or tuck in extra foil. It might look messy, but the flavor’s still spot on.
Can rellenong bangus be frozen?
Totally. Just wrap in foil and freeze after cooking. Reheat in the oven to crisp up.
Ready to Try Rellenong Bangus at Home?
Alright, that’s my whole playbook on this Filipino party classic. Filipino rellenong bangus sounds complicated, but with a little patience and a sense of humor, you’ll get it done—and impress absolutely everyone. For even more inspiration, peep what other cooks did over at Relyenong Bangus – Kawaling Pinoy, Rellenong Bangus (Stuffed Milkfish) – Foxy Folksy, or the collection at Rellenong Bangus – Ang Sarap. Don’t overthink it—just try! The result? Something worthy of all the fuss.
Rellenong Bangus
Ingredients
For the fish
- 1 kg milkfish (bangus) Medium size for best results.
- 2 tablespoons oil For frying or brushing if baking.
For the stuffing
- 1 cup flaked fish meat From the milkfish.
- 1 medium onion Sautéed.
- 2 cloves garlic Sautéed.
- 1 medium carrot Finely chopped.
- 1 cup green peas
- 2 tablespoons raisins Optional for sweetness.
- 2 large eggs For binding.
- 1 cup breadcrumbs For binding.
- 1 tablespoon patis (fish sauce) Brings out Filipino flavor.
- 1 teaspoon black pepper
For the sauce
- 1 cup ketchup Tomato-ketchup sauce with sautéed onions.
- 1 tablespoon calamansi juice Or lemon juice as an alternative.
Instructions
Preparation
- Scrape the scales off the milkfish and lay it on newspapers for easier cleanup.
- Carefully remove the flesh without splitting the skin, starting from the neck and using a spoon.
- Place the extracted flesh in ice water to firm up the skin.
- Pick out any small bones from the fish flesh.
Making the stuffing
- Mix the flaked fish meat with sautéed onions, garlic, carrot, green peas, and optional raisins.
- Add eggs and breadcrumbs to bind the stuffing together.
- Season with patis (fish sauce) and black pepper to taste.
- Ensure the stuffing is moist but not soupy.
Stuffing and sewing fish
- Gently stuff the prepared milkfish with the filling using a spoon.
- Sew the fish shut from neck to belly using a chunky needle and cotton thread.
- Pat the outside of the stuffed fish dry with paper towels.
Frying or baking
- For frying, heat oil in a wide nonstick pan and gently slide the fish in, flipping only once to avoid breaking.
- For baking, brush the fish with oil and bake in the oven at 375F for about 40 minutes, broiling for a few minutes to finish.
Serving
- Slice the rellenong bangus into thick rounds to expose the stuffing.
- Serve hot with the tomato-ketchup sauce and rice.
