📝 About This Recipe
Rellenong Bangus is a labor of love and arguably the most sophisticated way to prepare milkfish in Filipino cuisine. This dish involves a meticulous process of deboning the fish without breaking the skin, flaking the meat, and sautéing it with aromatic vegetables, raisins, and peas before stuffing it back into the skin. The result is a savory, golden-brown centerpiece that offers a complex harmony of salty, sweet, and umami flavors in every slice.
🥗 Ingredients
The Fish
- 1 large Whole Milkfish (Bangus) (about 800g to 1kg, scales intact for easier handling)
- 2 tablespoons Soy Sauce (for marinating the skin)
- 3 tablespoons Calamansi Juice (or lemon juice)
The Filling
- 5 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 1/2 cup Carrots (finely diced)
- 1/2 cup Green Peas (frozen or canned)
- 1/4 cup Raisins (for a touch of sweetness)
- 1 tablespoon Tomato Paste (for color and depth)
- 1 large Egg (beaten, to bind the mixture)
- 1 tablespoon Cornstarch
- 1 teaspoon Salt and Pepper (or to taste)
- 2 tablespoons Cooking Oil (for sautéing)
For Frying
- 1/2 cup All-purpose Flour (for dredging)
- 2 cups Cooking Oil (for deep or shallow frying)
👨🍳 Instructions
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1
Gently pound the body of the fish using the back of a knife to loosen the meat from the skin. Be careful not to puncture the skin.
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2
Insert a thin spatula or a long spoon through the neck opening (under the gills) and carefully separate the meat from the skin on all sides.
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3
Break the backbone at the base of the head and the base of the tail using kitchen shears. Gently pull out the entire meat and bone structure through the head opening.
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4
Marinate the empty fish skin and head in soy sauce and calamansi juice. Set aside in the refrigerator while you prepare the filling.
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5
Boil the extracted fish meat in a small amount of water for 5-7 minutes until cooked. Drain and let it cool.
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6
Once cooled, flake the fish meat and meticulously remove all the fine bones. This is the most critical step for an enjoyable eating experience.
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7
In a large pan, heat 2 tablespoons of oil. Sauté the garlic and onions until fragrant and translucent.
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8
Add the flaked fish meat, carrots, peas, and raisins. Stir in the tomato paste and season with salt and pepper. Sauté for 8-10 minutes.
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9
Transfer the mixture to a bowl and let it cool slightly. Fold in the beaten egg and cornstarch; these will act as binders so the filling doesn't crumble when sliced.
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10
Stuff the mixture back into the marinated fish skin through the head opening. Do not overstuff, as the skin may burst during frying. Distribute the filling evenly down to the tail.
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11
Sew the head opening shut with a needle and thread, or secure it firmly with toothpicks to keep the filling inside.
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12
Dredge the entire fish lightly in flour. This prevents sticking and helps achieve a crispy, golden skin.
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13
Heat the frying oil in a large wok or frying pan over medium heat. Carefully slide the fish into the oil and fry for 10-12 minutes per side until deep golden brown and crispy.
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14
Drain the fish on a wire rack or paper towels. Let it rest for at least 10 minutes before slicing into thick rounds to ensure the filling stays intact.
💡 Chef's Tips
Choose a very fresh fish with clear eyes; the skin of a fresh fish is more elastic and less likely to tear. If you are worried about the skin bursting, you can wrap the stuffed fish in a piece of banana leaf or aluminum foil before frying. To make bone removal easier, you can use a fine-mesh strainer to press the boiled meat against, catching the bones. Always let the fish rest after frying; slicing it while piping hot will cause the filling to fall out. For a healthier version, you can bake the stuffed fish at 375°F (190°C) for 35-40 minutes, brushing with oil occasionally.
🍽️ Serving Suggestions
Serve with a side of spicy banana ketchup or a dip made of vinegar, crushed garlic, and chilies. Pair it with hot, fluffy steamed jasmine rice or garlic fried rice (sinangag). Accompany with 'Atchara' (pickled green papaya) to cut through the richness of the fried fish. A side of fresh tomato and salted egg salad (itlog na maalat) adds a wonderful salty contrast. Enjoy with a cold glass of calamansi juice or a crisp lager beer.