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Rellenong Bangus Pin It!
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5 from 4 votes

How To Cook Rellenong Bangus

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.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: rellenong bangus, stuffed bangus
Servings: 2 to 3 Servings
Calories: 170kcal
Author: Manny


  • 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.