Relyenong Bangus is a well-liked Filipino dish product of milkfish filled with savory goodness, comparable to minced milkfish meat, carrots, inexperienced peas, and spices. It is the proper dish to have a good time holidays and particular events.
Relyenong bangus, which interprets to stuffed milkfish in Filipino, is extra of a special day dish than an on a regular basis household dinner for a purpose. Like rellenong manok, making this dish entails a really concerned course of and tedious work normally reserved for events and celebrations.
As a lot as it’s certainly one of my favourite methods to get pleasure from milkfish, I usually balk on the prospect of deboning, flaking, sauteing, stuffing, stitching (sure, stitching!), and frying, all for one meal. However with that stated and finished, this relleno is a singular and scrumptious Pinoy dish worthy of effort and time.
Craving bangus in a rush? Strive extra easy recipes, comparable to daing na bangus or sarciado with tausi!
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Components notes
- Bangus– also called milkfish. Select a large-size fish for the most effective outcomes. Examine for a agency, intact physique, brilliant crimson gills, clear eyes, and a clear ocean-like scent.
- Soy sauce and Lemon juice– marinate the pores and skin, including a savory and tangy style
- Greens- a mixture of carrots and inexperienced peas extends the filling and provides taste, texture, and shade.
- Onions and garlic– aromatics present the bottom taste
- Oyster sauce– provides umami and a contact of sweetness
- Raisins– for sweetness, texture, and shade
- Salt and pepper– season to style
- Egg– acts as a binder for the components
- All-purpose flour– dredge the fish earlier than frying, stopping it from sticking to the pan and making the pores and skin crispier
- Oil– use a neutral-tasting selection with a excessive smoke level, comparable to avocado, vegetable, safflower, or grapeseed oil.
How you can debone milkfish
- Scale fish and take away innards, leaving the stomach intact. Break the backbone close to the tail and proper under the pinnacle.
- Insert an extended, skinny spatula between the pores and skin and the meat to the tail by means of the fish’s neck. Gently go across the sides of the fish with the spatula to loosen and separate the meat from the pores and skin. Take away the spatula.
- Ranging from the tail, squeeze and push the meat out by means of the neck. Pull the meat, together with the large bone, out of the fish.
- Insert an extended spoon into the cavity and gently scrape the within to take away any meat left, retaining the pores and skin and head agency and intact.
Cooking course of
- Debone the fish. Observe the directions above to take away the meat from the fish pores and skin.
- Marinate the pores and skin. Mix the hollowed fish pores and skin, lemon juice, and soy sauce in a shallow dish and marinate within the fridge for about half-hour.
- Flake the fish meat. Take away the large bone (backbone) from the meat. Prepare dinner the fish meat in flippantly salted boiling water till the colour modifications. Drain from the liquid and let cool to the touch. Flake and debone.
- Put together filling. Saute onions and garlic till softened. Add carrots and prepare dinner till tender. Add fish meat, inexperienced peas, and raisins, and season with oyster sauce, salt, and pepper to style.
- Stuff the fish pores and skin. Switch the fish combination to a big bowl and permit it to chill earlier than including the egg. Utilizing a spoon, fill the fish pores and skin with the combination. Don’t overstuff the bangus as it would burst throughout frying. Sew the pinnacle to the physique and any openings to stop the filling from spilling. Flippantly dredge the stuffed fish in seasoned flour to coat.
- Fry the stuffed fish. Warmth about 3 inches of oil (sufficient to deep-fry the fish totally submerged) in a large pan. Add the fish and fry, gently turning on sides as wanted, till golden and crisp. Take away from the pan and drain on paper towels. Let stand and permit to chill earlier than slicing to redistribute the juices and for the filling to set.
Cooking tip
A neater methodology is wrapping the stuffed fish (with out dredging in flour) tightly with aluminum foil or banana leaves earlier than frying. Though it makes turning the fish simpler throughout the frying, this methodology doesn’t yield the identical crisp outcomes as dredging in flour and instantly frying the bangus in oil.
How you can serve and retailer
- Relyeno bangus is historically served as a important entree for lunch or dinner, with sides of steamed rice and banana catsup or candy and bitter sauce for dipping. Condiments comparable to atchara may also be loved alongside the dish.
- Leftovers might be saved in an hermetic container and refrigerated for as much as 3 days. They may also be frozen for as much as 2 months. Wrap the fish tightly with aluminum foil and switch it to a freezer-safe bag.
- Have further filling? Fry it into patties or use it in lumpiang isda!
How you can reheat rellenong bangus
- Microwave– reheat on HIGH at 2 to 3-minute intervals to 165 F.
- Oven– Wrap loosely with foil and bake at 350 F till the pores and skin is crisp and the interior temperature is 165 F.
- Stovetop– Place the fish in a large, ungreased skillet over low warmth. Cowl and warmth to an inner temperature of 165 F, turning each jiffy to make sure it is evenly heating with out burning.
Relyenong Bangus is the proper dish to have a good time holidays and particular events. Full of flaked fish, greens, and spices, and fried to crispy perfection, it is scrumptious and well worth the effort!
Course: Fundamental Entree
Servings
Components
- 1 giant entire bangus
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1 cup water
- oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 giant carrot, peeled and finely chopped
- ½ cup frozen inexperienced peas, thawed
- ¼ cup raisins
- 2 tablespoons oyster sauce
- salt and pepper to style
- ½ cup flour
Directions
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Scale fish and take away its innards, leaving the stomach intact. Break the backbone close to the tail and proper under the pinnacle.
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By way of the fish’s neck, insert an extended, skinny spatula between the pores and skin and the flesh, all the way in which to the tail. With the spatula, gently go across the sides of the fish to loosen and separate the flesh from the pores and skin. Take away the spatula.
-
Ranging from the tail, squeeze and push the flesh out by means of the neck. Pull the flesh, together with the large bone, out of the fish. Insert an extended spoon into the cavity and gently scrape the within to take away any flesh left, ensuring to go away pores and skin and head agency and intact.
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In a shallow dish, mix the hollowed pores and skin, lemon juice and soy sauce. Marinate within the fridge for about half-hour.
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Take away the large bone (backbone) from the flesh. In a pot, result in 1 cup flippantly salted water to a boil. Add the fish meat and prepare dinner for about 3 to five minutes or till shade modifications. Drain from liquid. Flake and debone fish meat.
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In a a skillet over medium warmth, warmth oil. Add onions and garlic and prepare dinner till softened.
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Add carrots and prepare dinner for 1 to 2 minutes or till tender but crisp. Add fish meat, inexperienced peas, and raisins. Prepare dinner, stirring sometimes, till heated by means of.
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Add oyster sauce and stir to mix. Season with salt and pepper to style.
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Take away from pan and permit to chill fully. In a big bowl, mix the fish combination and egg.
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Utilizing a spoon, stuff and fill the fish combination into the pores and skin. Sew the pinnacle to the physique and any openings to stop the filling from spilling.
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In a shallow dish, mix flour, salt and pepper to style. Flippantly dredge stuffed fish in flour to coat.
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In a large, deep pan over medium warmth, warmth about 3 inches deep of oil (sufficient to deep-fry fish totally submerged). Add fish and prepare dinner, gently turning on sides as wanted, till golden and crisp.
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Take away from pan and drain on paper towels. Let stand and permit to chill earlier than slicing.
Notes
- Cool the fish combination fully earlier than including the egg, because the residual warmth would possibly prepare dinner the egg.
- Don’t overstuff the bangus as it would burst throughout frying.
- Permit the fried fish to face for a couple of minutes earlier than slicing to permit the juices to redistribute and for the filling to set a little bit.
Video
Diet Info
Energy: 294kcal, Carbohydrates: 28g, Protein: 13g, Fats: 15g, Saturated Fats: 1g, Polyunsaturated Fats: 4g, Monounsaturated Fats: 9g, Trans Fats: 0.1g, Ldl cholesterol: 21mg, Sodium: 791mg, Potassium: 392mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3146IU, Vitamin C: 11mg, Calcium: 35mg, Iron: 2mg
“This web site offers approximate vitamin data for comfort and as a courtesy solely. Diet information is gathered primarily from the USDA Meals Composition Database, every time obtainable, or in any other case different on-line calculators.”
