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Relyenong Bangus (Stuffed Milk Fish) Recipe
Relyenong bangus or rellenong bangus (Stuffed Milkfish) is a very special Filipino dish. It is also considered a party dish because of the amount of work involved in cooking it. The ingredients are not expensive though.
Relyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.
Filipino Cookbooks:
Recipe for Relyenong Bangus (Stuffed Milk Fish):
Relyenong Bangus (Stuffed Milk Fish) Recipe
Course: MainCuisine: FilipinoDifficulty: Difficult4
servings1
hour40
minutes1
hour40
minutesRelyenong Bangus is a Filipino dish of Milkfish stuffed with minced milkfish meat, carrots, ham, raisins, peas and spices.
Ingredients
1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion, chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste
Directions
- Scale and remove the intestines of the bangus.
- With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
- Marinate the head and skin in lemon juice, soy sauce and pepper.
- Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
- Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
- Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
- Add a beaten egg to the sauté and mix well.
- Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
- Fry in oil until golden brown.
- Slice slightly diagonal (1 1/2 inch thick) and serve.
Other FISH & SEAFOOD recipes may be found HERE.
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IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons
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