Rellenong Bangus Recipe

Rellenong bangus (stuffed milkfish) is a Filipino classic favorite. This dish is rich in Vitamin B12 which is known to help prevent anemia.

Rellenong Bangus Ingredients

• 3 pcs. medium bangus (milkfish)
• 4 cloves garlic, crushed
• 1 pc medium onion, chopped
• 1 pc small carrot, chopped
• 1/2 cup frozen or cooked green peas
• 1/4 cup raisins
• 1 can (140 g) tomato sauce
• 1 pc egg, beaten
• 2 tbsp calamansi (Philippine lemon) juice
• 2 tbsp soy sauce
• 1/4 tsp pepper
• 1/4 cup water
• 1/2 tsp iodized fine salt (or 1 1/2 tsp iodized rock salt)
• 1/4 cup flour

Procedure for Cooking Rellenong Bangus

1. After cleaning the fish, remove the fish meat through the head (vendors may be able to do this for free in wet markets).
2. Marinate skin and flesh of bangus in calamansi juice, soy sauce and pepper for 30 minutes.
3. Simmer fish meat in water for 5 minutes. Drain.
4. Remove bones and flake meat. Set aside.
5. Sauté garlic, onion and carrot.
6. Add green peas, raisins, tomato sauce and fish meat. Season with salt.
7. Cook while stirring for 5 minutes.
8. Let it cool and then stir in the egg.
9. Drain bangus skin.
10. Divide sautéed mixture into three portions and stuff each bangus with sautéed mixture.
11. Sprinkle fish with or roll it in flour, then fry over medium heat until brown.
12. Slice each bangus into three parts and serve with ketchup.

This recipe yields 9 servings.