How to Cook Olive-Flavored Baked Rellenong Bangus
A baked stuffed milkfish or rellenong bangus flavored with stuffed olives and olive oil.
Servings: 3 servings
Calories: 147kcal
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.