Relyenong Bangus (Stuffed Milk Fish)
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.
Calories:
Ingredients
- 2 pcs Bangus cleaned and scaled
- 2 tbsp Soy sauce juice of 2 pieces of calamansi
- 2 tbsp Oil
- 2 tsp Crushed garlic
- 1 pc Onion, finely chopped
- 100 g Minced pork
- 2 pcs Eggs, beaten
- 1/3 cup Green bell pepper, finely chopped
- 1 pinch Salt and Pepper
- 1 tsp Fish sauce
- 1/4 cup Cooked green peas
- 2 pcs Boiled eggs, cut into 4 parts
- 1 cup Cooking oil for frying
- 1/4 cup All-purpose flour
Instructions
- 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.
Notes
Cooking Tips:
- 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.