Rellenong Bangus Recipe
Rellenong Bangus is a healthy and delicious stuffed milkfish with carrots, onion, garlic, green peas, raisins and seasonings. Honestly, it takes much effort and technique to make this dish but it is all worth it!
Wash and clean the fish. Remove the scales, gills and intestine. Prepare the fish as instructed above to remove the flesh out, leaving the skin and head intact.
Marinate the hallowed milkfish with soy sauce and lemon juice while preparing the stuffings.
In a wide skillet or pot, boil lightly salted water then add the milkfish flesh. Cook for 3-5 minutes or until the color changes. Drain the liquid, flake and debone the fish.
Using another skillet over medium heat. add some cooking oil. Sautè the onion and garlic until soft and fragrant. Add the flaked fish and carrots. Continue to cook for another 3 minutes until carrots are soft.
Add the green peas, raisins, oyster sauce, salt and pepper. Stir and cook for another 2 minutes. Transfer in a bowl, then add the eggs. Mix until well combined.
Using a spoon, stuff and fill the fish with the mixture. Sew the head to attach it to the body and other openings.
Lightly dredge the fish into the flour then pan-fry until golden and crispy. Remove from the pan, drain excess oil. Serve and enjoy!
Calories: 117kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 617mg | Potassium: 245mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2628IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg