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How to Cook Olive-Flavored Baked Rellenong Bangus

A baked stuffed milkfish or rellenong bangus flavored with stuffed olives and olive oil.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: baked mussels, olive flavored, rellenong bangus
Servings: 3 servings
Calories: 147kcal
Author: Manny


  • 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


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.