Rellenong Bangus
Rellenong Bangus takes a whole milkfish, carefully deboned so the skin stays intact like a shell, and stuffs it back with its own flaked meat mixed with sauteed vegetables, raisins, and egg. The stuffed fish is then fried or baked until the skin turns crisp and golden. It’s a labor of love traditionally reserved for special occasions like Noche Buena or birthdays, prized as much for the technique as the flavor.
Watch It Made
More Photos
Instructions
- Carefully debone the bangus, keeping the skin whole and intact like a pouch; reserve the flesh and discard the bones. Marinate the emptied skin and the flesh separately in calamansi juice, soy sauce, salt, and pepper for at least 30 minutes.
- Flake the marinated fish flesh, removing any remaining small bones.
- Heat oil in a pan and saute onion and garlic until fragrant. Add the carrot and bell pepper and cook until slightly softened.
- Add the flaked fish flesh, green peas, and raisins. Cook for 3-5 minutes, then season with salt and pepper. Let the mixture cool slightly, then mix in the 2 beaten eggs and breadcrumbs to bind.
- Carefully stuff the mixture back into the fish skin, reshaping it to look like a whole fish. Secure the opening with toothpicks if needed.
- Dredge the stuffed fish in flour, dip in beaten egg, then coat in breadcrumbs.
- Pan-fry in hot oil over medium heat, turning gently, until golden brown and crisp on all sides, about 15-20 minutes. Drain on paper towels before slicing and serving.
Cook's Tip
Chill the stuffed fish in the fridge for 15-20 minutes before frying — it firms up the filling and the skin so the whole thing holds its shape in the hot oil instead of splitting open.