Rellenong Bangus
A festive and flavorful dish made by stuffing milkfish with seasoned ground fish, vegetables, and spices, then frying or baking it until golden.
Servings: 6 servings
Calories: 350kcal
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.
Notes
For special occasions, serve on a bed of banana leaves and garnish with tomato roses or sliced boiled eggs. Leftovers can be reheated in the oven to restore crispiness.