Go Back
Print Recipe

Rellenong Bangus

A festive Filipino dish featuring deboned milkfish stuffed with savory vegetables and optionally pork or shrimp, offering a delicious centerpiece for celebrations.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: Filipino, Seafood
Keyword: Filipino Recipes, Party Dish, Rellenong Bangus, Seafood Recipe
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Fish

  • 1 whole bangus (milkfish) Deboned
  • 2 tbsp calamansi juice For seasoning the fish
  • 1 pinch salt For seasoning

For the Stuffing

  • 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

For Cooking

  • 2 tbsp oil or butter For greasing or frying

Instructions

Deboning and Prepping

  • Carefully debone the bangus, leaving the skin intact. Rinse and pat dry.

Cooking Stuffing

  • Sauté garlic and onions until fragrant.
  • Add diced bangus meat, carrots, bell peppers, and optionally green peas and raisins. Cook until vegetables are tender.
  • If using, fry ground pork or shrimp separately and mix with the stuffing. Season with fish sauce.
  • Let the filling cool before stuffing it back into the fish.

Stuffing and Sewing Fish

  • Gently pack the stuffing into the bangus skin without overstuffing.
  • Sew the belly opening with kitchen string and smear the outside with calamansi juice and a pinch of salt.

Baking or Frying

  • For frying, heat oil until sizzling and carefully place the fish in, flipping halfway through.
  • For baking, place fish on a greased tray, rub with oil or butter, and bake at 375°F (190°C) for 40 minutes, broiling for the last 3 minutes for a golden top.

Presentation

  • Transfer the baked or fried rellenong bangus onto a platter. Garnish with sliced tomatoes, fresh cilantro, and lemon wedges. Optional: drizzle with sweet chili sauce.

Serving Tips

  • Slice the fish at the table for visual appeal and serve with white steamed rice or garlic fried rice ('sinangag').
  • Accompany with a side of toyomansi for added flavor.
  • Leftovers can be enjoyed as sandwiches the next day.

Notes

Deboning can be tricky; consider getting help from the fishmonger. Feel free to experiment with different stuffing ingredients to suit your taste.