Rellenong bangus is one of the most popular dish in the Philippines. On top of the delicious taste and unique process of preparation compared to other fish recipes, the amount of work involve is tedious. Separating the skin from the meat and deboning and flaking of the milkfish meat requires a lot of patience. But after all the hard work of deboning, marinating the skin, cooking the meat with all the ingredients, stuffing the skin with the fish meat mixture and frying is the reward of eating a unique and delicious Filipino dish.
By the way, the preparation of removing the meat from the skin can be done in two ways: one method is cutting the back of the fish and scraping it’s meat and bones from the skin, then sewing it up with a thread and needle after stuffing it of course, the other one is braking nape and tail of the fish and using a palette knife or the handle of the aluminum ladle to remove the meat without breaking or cutting the skin just like the recipe I have below. Then squeeze out the fish meat from the skin beginning from the tail and afterwards you can remove the fish bones after boiling the fish meat (see video on the bottom the actual process).
The second method requires a good skill in scraping the meat. But I guess practice makes perfect. Also, there are many kinds of kitchen ladle nowadays. What we need is the old typical aluminum “sandok” with a straight handle end and a hole for hanging it on a wall. But you can easily use a pallete knife or frosting spatula.
How To Cook Rellenong Bangus
- 2 pcs medium sized bangus milkfish
- 1 pc onion chopped finely
- 6 cloves garlic minced
- 1 pc large sized carrot small cubes
- 1 cup raisins
- 2 pcs raw egg large
- 1/8 cup oyster sauce
- 1/2 tsp. salt
- 1 tsp. Worcestershire sauce
- 2 pcs red bell pepper chopped finely
- 1/8 cup Flour
- 1 cup frozen green peas
- 4 pcs kalamansi juice extracted
- 1/4 cup soy sauce
- 1/4 kilo ground pork
- 1 cup water for boiling the meat
- cooking oil for frying
- salt and pepper to taste
How To Cook Rellenong Bangus
- Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
- Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
- Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
- If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
- Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a cup of water. Drain. Pick out bones. Flake meat.
- Heat 1 Tbsp. of cooking oil in a frying pan and saute ground pork. Add 1 cup of water and simmer until the liquid evaporates. Saute again until brown and set aside.
- Saute garlic until brown. Add onion and saute. Add carrot and stir for 2 minutes. Stir in fish meat, green peas, raisins, ground pork and bell pepper. Season with salt and ground pepper, oyster sauce and Worcestershire sauce. Saute for a few minutes then turn off heat.
- Transfer cooked mixture to a plate and let it cool. Then, add raw egg and flour and mix thoroughly. Fill in mixture in bangus skin then sew the head opening with needle and thread.
- Dredge the bangus in flour until well coated Fry until golden brown. Cool before slicing.
- Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.