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.

Ingredients

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

Procedure

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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