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Relyenong Bangus

Relyenong Bangus

Relyenong Bangus is a popular Filipino dish made of milkfish stuffed with savory goodness, such as minced milkfish meat, carrots, green peas, and spices. It's the perfect dish to celebrate holidays and special occasions.

Prep: 0 min Cook: 25 min

Ingredients

2 4 6 8 10
  • 0.5 large whole bangus
  • juice of 1 lemon to taste
  • 1 tbsp soy sauce
  • 0.5 cup water
  • oil, as needed for cooking
  • 0.5 onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 0.5 large carrot, peeled and finely chopped
  • 0.25 cup frozen green peas, thawed
  • 0.12 cup raisins
  • 1 tbsp oyster sauce
  • salt and pepper to taste
  • 0.25 cup flour

Nutrition per serving

Calories 18
Protein 1.2g
Fat 0.1g
Carbs 3.0g
Fiber 0.8g
Sugar 1.2g
Sodium 317mg

Per serving (2 servings). Values are estimates.

Instructions

  1. Scale fish and remove its innards, leaving the belly intact. Break the spine near the tail and right below the head.

  2. Through the fish's neck, insert a long, thin spatula between the skin and the flesh, all the way to the tail. With the spatula, gently go around the sides of the fish to loosen and separate the flesh from the skin. Remove the spatula.

  3. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh, including the big bone, out of the fish. Insert a long spoon into the cavity and gently scrape the inside to remove any flesh left, making sure to leave skin and head firm and intact.

  4. In a shallow dish, combine the hollowed skin, lemon juice and soy sauce. Marinate in the refrigerator for about 30 minutes.

  5. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone fish meat.

  6. Add garlic, onion and Cook it until they soften and get fragrant.

  7. Mix in carrots and cook for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas, and raisins. Cook, stirring occasionally, until heated through.

  8. Fold in oyster sauce and stir to combine. Season it with salt and pepper until it suits your preference.

  9. Take them out of the pan and allow to cool completely. In a bowl, combine the fish mixture and egg.

  10. Stuff and fill the fish mixture into the skin. sew the head to the body and any openings to prevent the filling from spilling. using spoon

  11. In a shallow dish, combine flour, salt and pepper to taste. Lightly dredge stuffed fish in flour to coat.

  12. In a wide, deep pan on medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully submerged). Add fish and cook, gently turning on sides as needed, until golden and crisp.

  13. Take them out of the pan and drain on paper towels. Let stand and allow to cool before slicing.

  14. Cool the fish mixture completely before adding the egg, as the residual heat might cook the egg.

  15. Do not overstuff the bangus as it might burst during frying.

  16. Allow the fried fish to stand for a few minutes before slicing to allow the juices to redistribute and for the filling to set a little.