Rellenong Bangus (Stuffed Milkfish)
Rellenong Bangus (Stuffed Milkfish)
Contents
Rellenong Bangus is a classic Filipino dish featuring deboned milkfish stuffed with a flavorful mixture of minced fish meat, vegetables, and spices. Often served during special occasions, it’s known for its impressive presentation and rich taste, with oven-baked or fried options.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
- 1 whole milkfish (bangus, ~500g), scaled and gutted
- 1 tbsp soy sauce (for marinade)
- 1 tbsp calamansi or lemon juice (for marinade)
- 1 small carrot, diced (50g)
- 1 small potato, diced (50g)
- ¼ cup raisins (40g)
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tbsp pickle relish
- 1 tbsp tomato paste
- 1 egg, beaten
- 3 tbsp flour
- 2 tbsp oil (for sautéing)
- Salt and pepper to taste
Instructions
- Debone the fish: Cut an opening near the gills. Use a spoon/spatula to separate the flesh from the skin, keeping the skin intact. Remove bones from the flesh.
- Marinate the skin: Mix soy sauce and calamansi juice, then coat the fish skin. Set aside.
- Prepare the filling: Boil the fish meat until cooked (~5 minutes). Flake and discard bones.
- Sauté aromatics: In a pan, heat oil. Sauté garlic and onion until fragrant. Add carrots, potatoes, and cook for 5 minutes.
- Combine filling: Mix in fish meat, raisins, relish, tomato paste, soy sauce, salt, and pepper. Cook for 2 minutes. Remove from heat.
- Bind filling: Stir in flour and egg until well blended.
- Stuff and cook: Fill the fish skin with the mixture. Bake at 180°C (350°F) for 25-30 minutes (or fry until golden brown).
Cooking Methods Comparison
| Method | Time | Texture | Oil Usage | Difficulty |
|---|---|---|---|---|
| Baked | 30m | Crispy | Low | Easy |
| Fried | 20m | Crunchy | High | Moderate |
FAQs
Can I use pre-deboned bangus?
Yes, but ensure the skin is intact for stuffing. Ask your fishmonger to debone it “relleno-style.”
How do I prevent the skin from tearing?
Use a flexible spatula and work gently. The skin is tougher than it appears.
What’s the best dipping sauce?
Serve with sweet chili sauce, vinegar with garlic, or calamansi.
Can I freeze rellenong bangus?
Yes, before baking/frying. Thaw and cook as directed.
Related guides
- Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
- Fish Escabeche: A Filipino Sweet and Sour Delight
- Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk
- Ginataang Tilapia: A Creamy Filipino Delight
- Grilled Bangus (Inihaw na Bangus): The Ultimate Guide to Filipino-Style Grilled Milkfish