Rellenong Bangus (Stuffed Milkfish)

May 26

Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still Rellenong Bangus (or Relyenong Bangus)> Here’s the recipe I use.


I medium sized Bangus (more or less 800 gramns)
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 gralic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
18 teaspoon pepper
1 Tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1/ cup flour 1/2 cup cooking oil


1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.

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Noemi Lardizabal-Dado (375 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.

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  • Dexie

    i love relyenong bangus but I’ve never actually made it myself. I might try to learn it through your recipe.

  • sheila

    i want a recipe of rellenong shrimp

  • jonah

    thank you so much, it is so helpful, i’ll try it for sure.

  • josie

    thank you, i like rellenong bangus, i have recipe but i want to improve it to make it more delicious.

  • icy

    thank you for sharing. I would like to ask, i slit the back og the fish and sew it back. What do i use to sew it back? Regular tailor thread? Hope i get your reply soon. Im planning to make 10 for a group of friends. Thank you.

  • Peter

    That looks good! :)
    .-= Peter´s last blog ..Truly the happiest place on earth =-.

  • Marie

    I’ve tasted relyenong bangus but never did I tried making one for myself, ty for the recipes

  • dennis

    Can you tell me how they stuff the shrimp shell with the shrimp meat. Isn’t shrimp a bit too small to be a relleno?

  • u8mypinkcookies

    Love this dipped in lots of catsup! :) ang hirap lang gawin so we’d buy the ready to eat ones lang.

  • Jade

    One of my favorite dishes…haven’t made it for a long time though as it is a lot of work sometimes.

  • Darlene

    Have tried this last Sunday and I was a bit dismayed…the meat fell apart after slicing the fish…what can we possibly add to the ingredients that will serve as a “binder”? Have followed all the ingredients listed but seems something is lacking…sorry :-)

  • Donnaa

    wow, rellenong bangus – always a labor of love when you cook them. :)

  • Nimfa

    just use regular thread used for sewing dress.

  • ana

    thank u for ingredients and procedure thank u very much

  • ana

    wow!!!!!!!!!!!!!!!rellenong bangus is soo yummy

  • majo

    i luv cooking thanks a lot