Rellenong Bangus (Stuffed Milkfish)


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.


16 thoughts on “Rellenong Bangus (Stuffed Milkfish)”

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

  2. 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.

  3. 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?

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

  5. 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 🙂

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