Relyenong Bangus or stuffed milk fish is a famous dish usually served during special occasions such us fiestas, weddings or beach parties or without any occasion. It is very yummy and tasty but also it requires a lot of effort to prepare this recipe.
Many people think that relyenong bangus is considered a very special dish.This is not only because of the ingredients themselves but maybe because of the amount of work involved in cooking it. Your patience gets tested especially when deboning the fish.
- 2 bangus, cleaned and scaled
- 2 tablespoons soy sauce juice of 2 pieces of calamansi
- 2 tablespoons oil
- 2 teaspoons crushed garlic
- 1 onion, finely chopped
- 100 g minced pork
- 2 pcs of eggs, beaten
- 1/4 cup finely chopped green bell pepper
- salt and pepper
- 1 teaspoon fish sauce
- 1/4 cup cooked green peas
- 2 boiled eggs, cut into 4 parts
- all-purpose flour
- Cooking oil for frying
How to debone the fish:
- Clean the fish of all its gills. Pound the fish using the back of your knife to loosen its flesh from its skin.
- Fracture the spine at the back of neck and remove its guts.
- Using something that is not so sharp, like the wide handle of your serving spoon, carefully release the milkfish flesh from its skin, pushing toward until its tail.
- Crack the bone at the tail and pull out the milkfish flesh and set aside the fish skin and meat.
- Marinate overnight the deboned fish in soy sauce and calamansi juice. To preserve freshness, store it in the refrigerator.
- Pick out the bones and flake the meat. Marinate them together with minced pork with dash of fish sauce, salt and pepper. Store overnight.
- In a skillet, heat oil and saute garlic and onion. Keep stirring until you start smelling a distinctive fragrance.
- Add marinated meat. Stir continuously and add bell pepper and cooked green peas. Let it simmer until the sauce disappears and meat is properly cooked.
- Season it with salt and pepper. Transfer mixture in a bowl and let it cool. Add in the beaten eggs to the mixture and mix well.
- Drain the marinated bangus and fill it inside and outside with a dash of flour.
- Using a spoon, stuff the cooked meat inside the fish along with the egg slices, placed alternately with each other.
- Deep fry the stuffed fish in a flat frying pan (big enough for the fish) until fish is golden brown. Serve hot with rice and papaya pickles / atchara.
- You can ask your suking tindera to debone the fish to save you time and effort. (Ooops I wish I did that.. )
- To help preserve fish skin, you can wrap it with banana leaves or aluminum foil while frying.
- You can also grill (using charcoal), steam or bake (using your oven) if you wish to use less oil.
- Do not throw used oil; you may use it as future cooking ingredient.
- Bodes well with bagoong alamang while eating with bare hands.
- You can use some vegetables such us carrots, potatoes, and tomatoes.
- You can also add raisins and ham.