Special relyenong bangus (stuffed milkfish)
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieFirst, the fish is scaled, gutted and the intestines pulled out. Through the cavity opening, a long slender spatula is inserted between the meat and the skin. The spatula is pushed, pulled and moved around to separate the skin from the meat. Then, the spine is snapped near the tail. Pressure is exerted where the spine had been snapped to push the meat until it comes out whole between the head and the body of the fish.
The not too experienced fish mongers will split the bangus open and scrape the meat off the skin. That will require you to sew up the skin before stuffing. Too much work. Besides, the visible strings don’t look attractive at all.
Back home, I steamed the meat and marinated the skin in a mixture of lemon juice and light soy sauce (below, left). Then, I flaked the cooled meat and mixed it with stuffed vegetables and beaten eggs (below, middle). Finally, using a spoon, I stuffed the skin with the fish and vegetables mixture.
But that’s not the reason I’m calling this dish my “special relyenong bangus“. The surprise is inside the cooked relyeno. Click on the link to page 3 and see the photo of the cooked dish to see why all the work I did in making this dish (when I could have bought ready make relyenong bangus in the supermarket) was really worth it.
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[...] Easter, we just opted to stay nearby and it was indeed a good decision. Lunch was yummy with Rellenong Bangus or stuffed milkfish as our main dish. Thanks to Auntie for being the expert cook! She deboned the [...]
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i usually fry mine, but then before i do, i usually roll (??) the fish in flour+pepper for added crispiness, the skin tastes better and my really maarte brother who doesn’t like to eat the skin eats it. hehe.
i have never tried stuffing the relleno with eggs. good idea. =)
You mean dredge in flour and pepper? Hmmm, flour+pepper sounds good.
I like it too, actually na-try ko rin po is dredging the fish in the flour with some peppers on it, yummy din po. Pero I wanted also to try this one with hard boiled eggs inside i think that would also be good. thanks for this site.i really like this one. God bless!
oh my…i swore off making relleno because of all the prep work, but those eggs peeking out look so irresistable. relleno just got a lot fancier. my youngest’s son is celebrating his bday this saturday, perfect excuse for making relleno! Thanks for the insipiration…:razz:
My wife really likes relyenong bangus. I guess, now is a good time to try this. Thanks for sharing!
I once used japanese bread crumbs on fried tilapia. Really crunchy!
oh wow i’m so glad i found this site! i love rellenong bangus and we recently had a store-bought one and it was just awful.
now i can “try” doing this at home!
I used to be so scared of eating bangus because of all the bones. My favorite is daing, but relyenong comes in at second.
I love your website, even when i am at work i check your website (only on breaks though
) and sometimes, i tease my friend in tennessee who lives far from asian stores..i copied and pasted some of the pictures…and she can’t wait for me to visit her next month..i will be bringing some filipino ingredients (as we have some asian stores around here in ohio)..Thank you for all your cooking tips..both of my kids love filipino dishes..GOD BLESS
schutz, the eggs make them look even more appetizing, ‘no?
happy birthday to your boy, nadia! and have fun!
peterb, wow, gives tilapia a tempura texture, huh? i think my kids will like that.
great, abby, there’s nothing like home cooked food.
gerald, you can buy fully deboned (seasoned or unseasoned) bangus fillets these days.
happy cooking, darlene.
what a blessing!! how i wanted 2 cuk rellenong bangus but all the recipes i saw was, well, hard to follow. finally, you posted one. i can now treat myself with dis one, tnx.
Q: aside from oven, what are other possible alternatives to grill this rellenong bangus? tnx.
GIna, you can brush the skin with oil then wrap it in banana leaves. Grill over live coals and it’s really delicious!
your rellenong bangus is really good. i tried it last weekend and my kids simply liked it especially having that egg stuffed inside. that’s great!
That is good to know, Cryz.
thanks 4 this recipes,now i can do it by myself w/o the help of my mom.great!
its a lot of work to take all those bangus bones,what i do is i include it with the meat,bellpeper,carrots,garlic etc have it all grind sa palengke thats it no more peeling of the bones
Try not to steam the milkfish before deboning. Then saute the stuffing except the beaten eggs. After sauteing, add the beaten eggs. Lots of hardwork but well worth it. Relleno taste better and jucier.
wow!! the egss are not the bad. i want to try the idea!!
Have fun with it, Elle.
This is always our traditional meal every party we have in the Philippines. Now, I move in Celtic (Ireland) – I haven’t eaten this for 5 years now.
It takes a lot of patience and love to make this thats why it is so special.
the only difference we made in this recipe is we add raisin. You are right put this in oven is more healther than deep frying.
how come the relleno i made came out soggy and the skin wasnt crispy? iwas testing how it turned out before i dared make one for a party. i marinated the skin in soy sauce n calamnsi juice then stuffed it then fried.did i do something not right?help…
pls help me how to make relyenong bangus pls…..
hi again connie, ask ko lang po kung puede yung stove top oven? thanks again.
Am not familiar with stove top oven.
stove top oven yung pinagiinitan po ng pizza yung cheap prices po na pizza like sa palengke or sa mga schools meron po kasi ako nabili sa marikina
WEll, you can try. Or you can always fry the bangus in a little oil.
na try ko na po pwede po sya thank you very much ang sarap po. bitin nga kain namin sabi ng husband ko sana daw 2 ginawa ko gutom pa daw sya he he he luto daw ulit ako bukas. he he
hi! this is my first tym to visit your site and i liked it. I’m just wondering if I can use a small salmon rather than bangus ‘coz I live in rural Alaska and it costs a lot to buy bangus here. They are not even scaled or deboned. thnx!
Christinne, I think any fish can be stuffed so long as it’s the right size.
Ha! This one dish I always used to ask for but could never get. Too much work even for Christmas. Thank goodness we can buy it in the supermarkets now.
Hello Connie,
I have been in America since my teens. Karon mag singkuenta euno na karong Augusto. paborito sad nako ang rellionong bangus.thank you for sharing the recipe. kong puede duna ba moy recipe sa chinese chorizo mao gayod nang akong mas paborito sa gamay pa ko. dili tam-is pareho sa tagalog nga langunisa. ang flavor my garlic ig sugba sa charcoal humot kaayo. chorizo sa Cebu gyod.
daghan kaayong salamat, carolina
grabe masyado syang matrabaho hehehe… di ko alam if may tyaga me mag debone sa bangus baka mamaya eh pritohin ko nalang haha.. tnx connie.