on
                                                 

                                             Relyenong Bangus 



Relyenong Bangus  (Stuffed Milkfish) Recipe

Please Check all the ingredients and some are optional to mix it. You can also add whatever your choices of fillings

  • 1 large bangus (milkfish)
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 1 small carrot, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 small green bell pepper, finely chopped
  • 1 tomato, chopped
  • 2 eggs, beaten
  • ¼ cup raisins (optional)
  • ¼ cup green peas
  • ½ cup breadcrumbs
  • 2 tbsp soy sauce
  • Salt and pepper, to taste
  • Cooking oil, for frying

Instructions: 

Tips: When removing the intestine and gills. first you have to squeeze a couple times of fish to make sure its gonna be ready to clean out the inside and make it easy for you. 

  1. Prepare the Bangus:

    • Scale and clean the bangus. Gently remove the intestines and gills.
    • Using a spoon, carefully scrape out the flesh from the inside, ensuring the skin remains intact.
    • Remove the bones and flake the fish meat.

  2. Cook the Filling:

    • Heat oil in a pan. Sauté the garlic, onion, and tomato until fragrant.
    • Add the flaked bangus meat and cook for a few minutes.
    • Mix in the carrots, bell peppers, raisins (if using), and green peas. Stir well.
    • Season with soy sauce, salt, and pepper.
    • Remove from heat and let it cool slightly.
    • Once cooled, mix in the beaten eggs and breadcrumbs to bind the filling.

  3. Stuff the Bangus:

    • Carefully stuff the bangus skin with the cooked filling, shaping it back into its original form.
    • Sew the opening with a kitchen thread or secure with toothpicks.

  4. Fry the Bangus: Tips - When its ready to heat it , you can add a layer of banana leaves for you to easy to flip it. 

    • Heat oil in a large pan and fry the stuffed bangus until golden brown and crispy on both sides.
    • Drain excess oil on paper towels.

  5. Serve And enjoy with rice 

    • Slice the bangus into portions and serve with rice and dipping sauce (calamansi with soy sauce or vinegar).

Thanks for stopping by and please comment if any question 






Comments

Post a Comment