Rellenong Bangus is a stuffed fish filled with its own meat. Typically we used milkfish because it has strong elastic skin and easy to fleshed out. Its meat are deboned and sautéed with garlic, onions and tomato. Ground pork meat is added to fill-in the space vacated by fish innards and bones.
To make the savory flavor we add raisins, sweet minced pickle and carrots. The egg will keep the stuff after cooking. Really, this dish needs your patience and labor of love to achieve great tasting Relleno.
1 large milkfish (bangus)
1/4 kilogram ground pork
1 bulb onion, minced
3 cloves garlic, minced
1 medium carrot, minced
1 small pack of raisin
50 grams of pickles
1 tbs Salt and ground black pepper to taste
Banana leaves for wrapping
¼ cup soy Sauce
2 pcs calamansi
1. Remove the fish meat with the use of flexible stainless flat bar inserting it to an opening cavity on fish neck (see illustration below). Carefully push the bar between the fish skin and meat. Finally, break the spine at the base of the tail and then squeeze the meat out to the opening cavity.
Note: If you find difficult to remove the flesh, some fish vendor offer free service of removing the meat.
2. Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
3. Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from its me
1. Saute garlic, onions and tomato.
2. Add carrots, ground pork, bangus meat, raisins and pickles. Add salt and pepper to taste. Mix well and cook for 5 minutes. Set aside until it cools down.
3. Add beaten egg and mix well.
4. Stuff the sautéed ingredient inside the bangus skin.
5. Wrap the staffed bangus with banana leaves and tie it.
6. Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5 minutes on each side.
7. Serve with catsup.