Rellenong Bangus
A delicious and festive Filipino dish made by stuffing milkfish with a flavorful mixture, perfect for celebrations.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Fish
- 1 piece milkfish Cleaned and filleted
For the Stuffing
- 1 cup chopped onions
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 cup carrots, chopped
- 1/2 cup sweet pickle relish Optional
- 1/2 cup raisins Non-negotiable!
- 2 large eggs, beaten
- 1 cup ground pork
- 1/2 cup breadcrumbs To bind the mixture
- to taste salt
- to taste black pepper
For Cooking
- as needed oil for frying or baking
- as needed flour or cornstarch for dusting
Instructions
Preparation
- Clean the milkfish thoroughly, removing bones and flaking the flesh.
- Wash the milkfish skin in calamansi water and refrigerate for 10 minutes.
Making the Stuffing
- Saute onions, garlic, and tomatoes in a pan until aromatic.
- Add the flaked fish meat, carrots, sweet pickle relish, raisins, and ground pork.
- Mix in beaten eggs and breadcrumbs, and season with salt and pepper.
- Cook until the mixture is well combined and heated through.
Cooking the Fish
- Stuff the fish skin with the filling and stitch it closed.
- For frying: Dust the fish with flour or cornstarch and fry until golden brown on all sides.
- For baking: Place on a greased tray, brush with oil, and bake until the skin is crispy.
- Optionally broil for a few minutes for more color.
Serving
- Slice the stuffed fish into thick diagonal pieces and serve with fresh tomatoes and a vinegar dipping sauce.
- Accompany with hot sticky rice and optional bulanglang soup.
Notes
Presentation matters; brush the skin with oil for shine and consider serving with leafy greens. Use toothpicks to secure the fish but hide them well.