Rellenong Bangus is a beloved Filipino delicacy that showcases the mild, buttery flavor of milkfish (bangus) enveloped in a rich, savory stuffing. This dish combines boiled fish meat with sautéed onions, garlic, tomatoes, peas, potatoes, and eggs, creating a hearty and flavorful filling. The fish is then stuffed, breaded in flour, and pan-fried until the skin is crispy and golden brown. It offers a delightful contrast between the crunchy exterior and the soft, seasoned interior. Perfect for special family gatherings, fiestas, or as an impressive centerpiece for dinner parties, this recipe delivers authentic home-style comfort food with every bite.
Rellenong Bangus
Description
Rellenong Bangus is a beloved Filipino delicacy that showcases the mild, buttery flavor of milkfish (bangus) enveloped in a rich, savory stuffing. This dish combines boiled fish meat with saut&# 195;©ed onions, garlic, tomatoes, peas, potatoes, and eggs, creating a hearty and flavorful filling. The fish is then stuffed, breaded in flour, and pan-fried until the skin is crispy and golden brown. It offers a delightful contrast between the crunchy exterior and the soft, seasoned interior. Perfect for special family gatherings, fiestas, or as an impressive centerpiece for dinner parties, this recipe delivers authentic home-style comfort food with every bite.Directions
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Clean and gut the bangus, then pound gently to soften the flesh.
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Using a sharp knife, slit the back of the fish open and carefully remove the backbone.
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Scrape the meat from the skin using a spoon, keeping the skin intact in one piece.
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Soak the fish skin in a mixture of lime juice, soy sauce, and pepper, then set aside.
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Boil the scraped fish meat with a pinch of salt and 1/4 cup water until the color changes.
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Drain the boiled fish meat and let it cool, then carefully pick out any remaining bones.
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In a pan, sauté crushed garlic, finely chopped onion, and tomatoes in hot oil.
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Add the deboned fish meat to the pan and season with salt and pepper.
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Cook the mixture for a few minutes, then remove from heat.
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Stir in butter, drained peas, raisins, fried potatoes, and beaten eggs.
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Mix thoroughly to combine all stuffing ingredients.
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Stuff the fish skin with the mixture and sew the opening with kitchen twine or toothpicks.
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Dredge the stuffed fish in flour, shaking off excess.
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Fry the fish in hot oil until golden brown and crispy on all sides.
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Arrange on a platter and serve garnished with coriander, lime wedges, and lemon.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 5g25%
- Cholesterol 150mg50%
- Sodium 500mg21%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
