Name: Rellenong Bangus
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Ingredients: 1 whole bangus (milkfish) (Deboned); 2 tbsp calamansi juice (For seasoning the fish); 1 pinch salt (For seasoning); 1 cup diced bangus meat (Remove any bones); 1 cup diced onions (Sauté until fragrant); 1 cup diced carrots; 1 cup diced bell peppers; 1/2 cup green peas (Optional); 1/4 cup raisins (Optional, for sweetness); 1 cup ground pork (Optional for extra flavor); 1 tbsp fish sauce (To enhance flavor); 2 tbsp oil or butter (For greasing or frying)

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Filipino rellenong bangus is my usual answer when someone complains, “Oh, I’d love to bring something special to a party but have no clue what to make!” Trust me, I get it—making a Filipino celebration dish that’s a showstopper but not totally stressful can be a stretch. I spent my first Christmas away from my parents hunched over the sink, trying to figure out how this classic fish magic happens. Every time I make it, I think about how satisfying it is to nail a recipe that looks impossible but tastes five-star—almost as much fun as sampling all those Filipino Adobo variations for family get-togethers. Seriously though, if you love recipes for big occasions, you’ll want to check out some kid-friendly Filipino recipes too—many are easier than you’d guess!

Overview of rellenong bangus

The best way I can describe rellenong bangus is this: it’s a whole milkfish (that’s bangus in the Philippines) basically turned inside out. You take the meat out, mix it with the good stuff (like veggies, raisins, a little pork for extra yum), then stuff everything back in its skin. Yeah, the prep is messy… but seeing your perfect golden fish on the table? So worth the effort, especially when everyone goes “how the heck did you do THAT?”

Now, this dish is a fixture at birthdays, Christmas, even reunions where titas get competitive with their own secret sauce. In fact, I dare you to try it for your next potluck—people go wild for it once they taste how savory and filling it is. Plus, it’s pretty healthy if you swap or skip the pork. It’s one of those Filipino recipes where, honestly, the leftovers are even better the next day.

Deboning and prepping

Okay, I’ll level with you—this is the step that feels impossible (and scared me off for ages). Here’s what works: get a small, sharp knife and start right behind the gills, cutting super carefully so the skin stays whole. Slip and, yeah, it’s a bummer, but don’t panic. Once you work the meat out, scrape all the little bones (there’s a gazillion, right?). If the fishmonger will debone it for you—cheat! Do it.

Once your bangus skin is empty and rinsed, pat yourself on the back. Save the meat in a bowl (remove any mega bones still hiding out). Some people blanch the skin in hot water, but I just rinse quick and chill if I’m in a rush. My mom never blanches and hers comes out great, so… your call!

“I was sure I’d wreck the fish, but following these chill, step-by-step tips helped me keep the skin whole! Not perfect, but tasted like grandma’s.” —Gemma T.

Cooking stuffing

Here’s the fun part, honestly. You sauté onions and garlic till they smell amazing, toss in diced bangus meat, then carrots, bell peppers, even some green peas (or not—it’s up to you). Sometimes I throw in raisins for a sweet bite. If you like, fry up some ground pork or even shrimp to mix in, more flavor never hurts.

Let the filling cool a bit before trying to stuff it back, or you’ll make a mess. Taste and, if it isn’t zingy enough, hit it with a splash of fish sauce or soy—I’m heavy-handed, so my rellenong bangus usually packs an umami punch. Could eat the stuffing alone, seriously. But don’t! You’ve gotta stuff the fish next.

Stuffing and sewing fish

Okay, here’s the awkward bit… but it’s not as bad as you’d think. With a tiny spoon or even your fingers (I won’t judge), pack the cooled stuffing gently back into the bangus skin. Don’t go too full or you’ll split it, but also—no limp fish! Once you’re happy with how stuffed it is, sew up the belly opening with a regular needle and kitchen string. I usually fumble at least two knots and curse once, minimum.

Smear the outside with some calamansi juice and a pinch of salt if you want that golden finish. Your fish will look wonky before cooking and that’s normal. Hey, it’s homemade! Think of it as rustic, not messy.

Baking or frying

Some folks swear by deep-frying (for the crunch and color, wow) but honestly, baking is easier for me. If you fry, heat oil till sizzling, then gently lay the fish in with a big spatula. Watch out for popping oil! Flip it gently halfway through.

For baking, just pop your stuffed bangus on a greased tray, rub with a bit of oil or butter, and bake at 375°F for maybe 40 minutes. I sometimes broil for the last three, for a more appetizing brown top. Whichever route, your rellenong bangus is ready when the skin is crisp and the stuffing is set.

Presentation ideas

Here’s where you can have some fun! Slide the finished rellenong bangus onto a big platter—sometimes with banana leaves under for color. I like to scatter sliced tomatoes and fresh cilantro on the side, maybe a few lemon wedges if you’re feeling extra. If it’s for a party, add a tiny flag to the toothpick holding the tail.

Want to wow people? Sprinkle some fried garlic on top, or line up steamed veggies around the edge. I’ve even seen people drizzle the fish with a bit of sweet chili sauce! Now, if you like clever Filipino party tricks, check out these easy Silog breakfast combos or a cool leche flan oven recipe for sweet finish after this showstopper.

Serving tips

Alright, want your rellenong bangus to be the main attraction? Here you go:

Slice at the table so guests see the stuffing—wow factor is real!
Serve with white steamed rice or garlic fried rice (“sinangag” if you wanna be fancy).
A side of toyomansi (soy sauce and calamansi) makes everything pop.
It’s great hot OR room temp, which is rare for party dishes.

Don’t forget, this isn’t just for holidays. I’ve had rellenong bangus as a Sunday dinner or even potluck “surprise”—leftovers make killer sandwiches, no joke!

Common Questions

Is rellenong bangus hard to do if I’m a beginner?
Honestly, yeah, deboning the fish is a hassle, but if you go slow or get help at the store, you’ll do fine. First-timers pull this off more than you’d think!

Can I use fish other than bangus?
Sure, but bangus has a flavor and texture that just fits this dish. If you must swap, tilapia or even salmon can work (though purists might give you side-eye).

Can I freeze it?
Yup. Just wrap up tightly before you bake or fry. Thaw it in the fridge, then cook as usual—still tastes like a party.

How long can I keep leftovers?
In the fridge, I’ve kept rellenong bangus three days and it was still awesome. In fact, it slices better cold.

What stuffing swaps can I try?
Anything, really. Use tofu, skip the raisins, add chilies, toss in cheese—once you’ve got the basics down, get weird! It’s still rellenong bangus, promise.

If you made it through this whole process, hats off—Filipino rellenong bangus will brighten up any celebration, trust me. Or hey, if you want more inspiration (and trusty directions), see this excellent Relyenong Bangus from Kawaling Pinoy or browse Rellenong Bangus recipes on Foxy Folksy for useful visuals and ideas! Enjoy your kitchen adventure!

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