Easy Rellenong Bangus (Stuffed Milkfish)
Rellenong bangus is tedious to make but made easy using Sarangani Boneless Milkfish.
Course Main Course
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Note: This stuffing measurements might yield some leftover mixture. If you like extra serving to make eggroll or torta follow the measurements on the right in parenthesis. You can make enough servings for 3 people if making eggrolls (lumpia). Also, 1/8 is half of 1/4.
- 1 medium milkfish (bangus)
- 1/8 pound ground pork optional (1/4 lb.)
- 1 small onion minced
- 6 cloves garlic minced
- 1 medium tomato chopped (2 medium)
- 1/4 cup carrot minced (½ cup)
- 1/4 cup red bell pepper chopped (1/2 cup)
- 1/8 cup green bell pepper chopped (1/4 cup)
- 1/4 cup green peas (1/2 cup)
- 1 pack 1 oz raisin (1 ½ box)
- 2 eggs (3)
- 1 tablespoons soy sauce (1 ¼ tbsp)
- 1/2 teaspoon salt (1 tsp)
- 1 teaspoon ground black pepper
- 1/8 cup cornstarch (1/4 cup)
- 1/8 cup all-purpose flour (1/4 cup)
- oil for frying
- 1/3 cup calamansi or lemon juice
- 1/2 cup soy sauce
- 1 tsp worcerstershire sauce
- 1 tsp oyster sauce
Preparing Bangus (Milkfish)
- If frozen, thaw gutted, boneless, butterflied and unseasoned milkfish.
- Wash and scale the fish.
- Scrape/slice out the fish meat, chop fish meat.
- Be careful not to tear the skin. Keep head, skin and tail intact. Marinate in soy sauce and calamansi or lemon juice. Marinate for 30 minutes to overnight to avoid fishy smell.
- Saute onion.
- Add garlic. Cook for couple of minutes or until golden.
- Toss-in tomato. Cook until soft. Crush with cooking utensil.
- Add pork and cook till pale. (optional)
- Stir-in chopped milkfish.
- Toss-in carrots. Cook for 2 minutes.
- Toss-in red, green bell pepper and raisins. Cook for 2 minutes.
- Pour in soy sauce, worcestershire, and oyster sauce
- Stir-in green peas and cook for a minute.
- Season with salt and pepper.
- Remove from heat and let it cool.
- Beat eggs.
- Pour eggs over stuffing and mix well.
Making Rellenong Bangus
- Remove fish from marinate.
- Spread stuffing evenly on one side of fish closest to you. Don’t overstuff or it will be hard to close it.
- Flip the skin without stuffing to close the fish.
- Use kitchen twine/thread and needle to sew the opening
- Dredge fish in a mixture of cornstarch and flour. Lightly coat all sides to give you an enticing golden crust when fried. Also, this will prevent oil from splattering.
- Heat cooking oil over medium heat.
- Fry the stuffed milkfish for about 3 to 5 minutes on each side.
- When done, transfer fish to a serving plate lined with paper towel to absorb excess oil.
- Once cooled, you may cut the rellenong bangus diagonally.
- Serve with lots of rice, a side of veggie like cucumber or atchara and ketchup.
Note: I made extra stuffing to make lumpia (eggroll) and torta. With all the chopping I did I might as well make 3 menus out of this stuffing!
How to Cook or Bake Rellenong Bangus in Oven
- Once fish is stuffed and sewn, place in a baking sheet and lightly spray or brush both sides with oil.
- Preheat oven at 375 degrees.
- Bake in oven for 30 minutes.
- Before removing from oven, broil each side of the fish for about 2 minutes to brown and crisp the skin.
Note: Cooking in the oven will not yield a crispier skin compared to frying. Also, frying takes away the fishy or stench odor from the fish.