Many Filipinos love to eat Rellenong Bangus, Stuffed Bangus, or Stuffed Milkfish. However, not very many know how to prepare it at home. Here’s a simplified recipe on how to prepare and cook Stuffed Bangus or Rellenong Bangus.
- 1 Bangus
- 1 Tablespoon soy sauce
- 3 teaspoons Calamansi juice
- 1/8 teaspoon Pepper
- Dash of Salt
- 1/4 cup water
- 2 tablespoons cooking oil
- 2 cloves, crushed garlic
- 1 onion, finely chopped
- 1/4 cup tomatoes, finely chopped
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon Butter
- 1/3 cup chopped raisins
- 1/3 cup peas, drained
- 1/4 cup carrots, diced finely
- 1 egg, beaten
- 1/2 cup flour
- 1/2 cup cooking oil
How to Prepare:
- Clean the Bangus by removing the gills;
- Pound to fish using the handle of a knife to soften the meat inside;
- To remove the backbone and the meat, you can do it two ways. One way, you may slit the back of the fish to open it and then you can proceed to remove the backbone and scrape the meat with a spoon, making sure to keep the skin intact and without a tear. Another way is to break the big bone at the nape and on the tail. Then, insert the end of the handle of an aluminum kitchen turner (“luwag” in Bisaya or “sandok” in Tagalog) through the neck of the bangus. With great care, push gently or scrape the handle between the meat and the skin. You can feel when the meat is entirely separated from the skin. When this happens, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This may take a lot of practice, but when you are able to successfully do this, you will be able to push out the whole meat without cutting an opening on the skin, which will make your Rellenong Bangus very neat.
- Proceed to soak the Bangus skin (and head) with Calamansi juice, soy sauce and pepper. Set aside.
- In a pan, boil the Bangus meat with pinch of salt and 1/4 cup water, just enough until the color of the meat turns into white. Let this cool, then drain, and then remove the bones bones.
- In a pan, sauté garlic, tomatoes and onions in hot oil. Add the Bangus meat and season. Cook 5 minutes. Remove from fire.
- Add in the butter, peas, raisins, carrots and eggs and mix thoroughly. Let this cool.
- Proceed to stuff the Bangus skin with the mixture. If you slit open the back, sew the opening. If not, then you can continue to dredge the stuffed Bangus in flour and fry or bake until brown.
- Serve hot.
*This Rellenong Bangus or Stuffed Bangus Recipe was shared and demonstrated by the Carmen Ward sisters of the Cagayan de Oro Philippines Stake.