A baked stuffed milkfish or rellenong bangus flavored with stuffed olives and olive oil. The ingredients also varies from the usual fried rellenong bangus such as mushrooms, leeks, stuffed olives and hard boiled eggs. If you think fried rellenong bangus is very oily, why not try to bake it in the oven?
To cook olive-flavored baked rellenong bangus; Marinate skin of bangus in calamansi juice, soy sauce and ground pepper. Boil bangus meat in slightly salted water, peppercorns, leeks and celery. When done, drain, remove bones and flake. Set aside. In part of olive oil, saute garlic, tomatoes and onion. When onion is transparent. add mushrooms. Add sweet relish. Let cook for a while, then add flaked bangus. Taste seasoning, cover and let simmer for a while. Add stuffed olives and egg. Mix well. Let cool. Stuff mixture into marinated body. Sew up around the neck then sprinkle bangus with flour. Preheat oven at 220°C. Line a shallow pan with part of remaining olive oil. Lay fish on it and bake for about 20 minutes, turning once, basting the top with remaining olive oil.
How to Cook Olive-Flavored Baked Rellenong Bangus
Ingredients
- 1 medium size bangus prepared for rellenong bangus
- 1 stalk celery and leeks cut into 2-inch pieces
- 5 cloves garlic crushed
- 1/4 cup olive oil
- 3 medium sized tomatoes chopped
- 1 Tbsp. flour
- 2 large onions chopped
- juice of half a lemon or calamansi
- 1/2 can Jolly whole mushrooms sliced into 4 each
- 12 pcs stuffed olives cut thin
- 1 hard-boiled egg cubed
- 1 tsp sweet relish
- salt and ground pepper
- peppercorns
- soy sauce
- salted water
Instructions
How to cook Olive-Flavored Baked Rellenong Bangus
- Marinate skin of bangus in calamansi juice, soy sauce and ground pepper.
- Boil bangus meat in slightly salted water, peppercorns, leeks and celery.
- When done, drain, remove bones and flake. Set aside.
- In part of olive oil, saute garlic, tomatoes and onion.
- When onion is transparent. add mushrooms. Add sweet relish.
- Let cook for a while, then add flaked bangus.
- Taste seasoning, cover and let simmer for a while.
- Add stuffed olives and egg. Mix well. Let cool.
- Stuff mixture into marinated body.
- Sew up around the neck then sprinkle bangus with flour. Preheat oven at 220°C.
- Line a shallow pan with part of remaining olive oil.
- Lay fish on it and bake for about 20 minutes, turning once, basting the top with remaining olive oil.
To make the sauce: ln a small pan, melt a little butter. Pour marinade and let boil.
