Bangus (Milkfish) Relleno

    1 hour 30 mins

    This stuffed fish dish is excellent to serve with company. While it takes time to debone the fish, the end result is truly delectable.

    Rizal, Philippines
    9 people made this

    Serves: 4 

    • 1 medium size bangus (milkfish)
    • 1 medium onion
    • 2 cloves garlic, crushed
    • 1 lemon
    • 1 tbsp soy sauce
    • 42.5g raisins
    • 60g peas
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 2 tbsp olive oil
    • salt and pepper to taste

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Clean fish by removing scales, removing gills and the insides. Cut part of the tail.
    2. Pound the flesh of the fish to loosen it up. Cut open from the backside lengthwise.
    3. Scrape out fish meat, being careful not to tear the skin. Set aside. Squeeze half of lemon into the meat and soya sauce. Boil 2 minutes.
    4. When cooled, remove fish bone from the meat.
    5. In a skillet, saute garlic and onion in olive oil. Add the fish meat, and all remaining ingredients. Add salt and pepper to taste. Cook 5 minutes. Cool.
    6. When cooled, fill the skin with all of the cooked mixture until the fish is formed again.
    7. Sew the side to seal the mixture. Fry the fish whole. Slice fish crosswise to serve.

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