Rellenong Bangus (Stuffed Milkfish) is a very special Filipino dish and considered a party dish of sorts. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. But worth it when its done!
Ingredients:
- 2 pcs. Whole Bangus (milkfish)
- 1/4 cup oyster sauce
- 1 tbsp. calamansi or lemon juice
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup water
- 2 tbsp. cooking oil
- 2 pcs. onions, chopped
- 3/4 cup chopped carrots
- 1/2 cup chopped potatoes
- 1/2 cup frozen green peas
- 1 pc. red bell pepper, seeded and chopped
- 1/3 cup raisins
- 1/2 cup liquid seasoning
- 2 pcs. eggs, beaten
- 2 cups cooking oil (for frying)
- flour (enough to coat the fish if it is to be fried)
- aluminum foil
How to cook:
- Prepare the bangus: Clean and scale the fish. Pound the body with a mallet or the back of a knife to loosen the flesh. Press the fish down with one hand. Hold the tail with the other hand and jerk upward to break the bone. Then gently insert a thin spatula or dull knife in between the skin and the flesh to loosen up the flesh. Now removed the flesh , taking care not to puncture the skin.
- Combine the oyster sauce with the calamansi juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes.
- Bring a water to a boil. Add the fish meat and cook until it turns white. Drain and remove the bones.
- Heat the oil in a wok and add the onions, carrots, potatoes, grean peas, bell pepper and raisins.
- Add in the deboned fish meat , liquid seasoning, oyster sauce, and calamansi mixture used to marinate the fish skin. Cook for another three minutes. Then remove from heat and let cool.
- Mix in the the beaten eggs and stuff this into the fish until it reaches the neck.
To bake:
- Wrap in aluminum foil
- Place on a rack set over a baking sheet and bake at 325 F for 45 minutes.
To fry:
- Roll fish in flour
- Fry in hot oil until fish turns golden
- Drain and serve.