Rellenong Bangus or Stuffed Milkfish is not your ordinary milkfish dish.
Rellenong Bangus or Stuffed Milkfish is a popular Filipino dish. It requires technique to successfully remove the the flesh from the skin.
In order to complete a single serving of it, the fish undergoes a series of procedures which is not limited to just frying it in the pan. Knowing how to do it may be unusual for some, but most of the Filipinos are used to the unusual, which is an amazing influence for their cuisine.
For now, no one is able to provide details as to when rellenong Bangus was first discovered and cooked. It may have something to do with a Philippine province that has an abundant supply of milkfish. Pangasinan is a part of the country’s Ilocos Region, which is found on the island of Luzon. The province is surrounded by many bodies of water, and that is where several of the Bangus fish caught are made into innovative meals.
IS MILKFISH HEALTHY?
Milkfish is a fatty fish that contains health-friendly fats such as omega-2 fatty acids. In addition to this, the fish is rich in several vitamins and nutrients, and it has low amounts of sodium. Rellenong bangus is made from lots of ingredients and they are all equally nutritious too.
HOW TO PREPARE THE MILKFISH?
Remove the scales from the fish. Gently remove the guts, gills and intestine from the top opening. Wash and pat dry using paper towel.
Tilt the head upward, snap the spine and the bone at the bottom near the tail.
Insert a long, thin spatula between the meat and the skin through the top opening of the fish. Gently move the spatula up, down and around the sides of the fish to loose the meat. Remove the spatula.
Starting from the tail, squeeze and push the flesh through the neck opening. When done properly, the skin and head should be intact.
Rice meals during lunch and dinner are important for the Filipinos. The milkfish dish tastes perfect when eaten with a serving of rice. It is also made to be consumed easily since the bones of the fish are already removed during the cooking process, thus it is ideal as a packed meal for students.
Many spices are used as an ingredient in cooking the fish meal. All the onion, garlic, and other flavorful ingredients are the source of the delicious smell of the dish. Rellenong Bangus is very tasty, and it is a favorite dish for special occasions too.
I highly recommend that you watch the video below to learn how to make this delicious and nutritious dish.
Rellenong Bangus Recipe
Rellenong Bangus is a healthy and delicious stuffed milkfish with carrots, onion, garlic, green peas, raisins and seasonings. Honestly, it takes much effort and technique to make this dish but it is all worth it!
INGREDIENTS
1 Bangus or milkfish
1 pc lemon
2 tbsp soy sauce
1 cup water
1 medium onion chopped
3 cloves garlic minced
1 large carrots cut into small diced
1 cup green peas
¼ cup raisins
2 tbsp oyster sauce
2 raw eggs
salt and pepper to taste
cooking oil for frying
½ cup flour1 Bangus or milkfish
1 pc lemon
2 tbsp soy sauce
1 cup water
1 medium onion chopped
3 cloves garlic minced
1 large carrots cut into small diced
1 cup green peas
¼ cup raisins
2 tbsp oyster sauce
2 raw eggs
salt and pepper to taste
cooking oil for frying
½ cup flour
INSTRUCTIONS
Wash and clean the fish. Remove the scales, gills and intestine. Prepare the fish as instructed above to remove the flesh out, leaving the skin and head intact.
Marinate the hallowed milkfish with soy sauce and lemon juice while preparing the stuffings.
In a wide skillet or pot, boil lightly salted water then add the milkfish flesh. Cook for 3-5 minutes or until the color changes. Drain the liquid, flake and debone the fish.
Using another skillet over medium heat. add some cooking oil. Sautè the onion and garlic until soft and fragrant. Add the flaked fish and carrots. Continue to cook for another 3 minutes until carrots are soft.
Add the green peas, raisins, oyster sauce, salt and pepper. Stir and cook for another 2 minutes. Transfer in a bowl, then add the eggs. Mix until well combined.
Using a spoon, stuff and fill the fish with the mixture. Sew the head to attach it to the body and other openings.
Lightly dredge the fish into the flour then pan-fry until golden and crispy. Remove from the pan, drain excess oil. Serve and enjoy!
Xoxo
Gil
Wow This is looks delicious 🤤