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Relyenong bangus
Stuffed milkfish
Relyenong bangus: milkfish skin stuffed with its own flesh, vegetables and raisins
FilipinoStuffed milkfish is a party piece in Tagalog homes for Christmas Eve and big fiestas. The cook loosens the skin of a whole bangus and pushes out the flesh in one piece, picks out the many fine bones, sautés the flesh with onion, tomato, carrot, peas and raisins, binds it with egg and packs it back into the skin, so it looks like a whole fish again. It is then fried until golden and sliced crossways, with banana ketchup on the side. Chef's tip: work slowly when separating the skin and use the back of a spoon, not a knife; one tear and the stuffing leaks out in the pan.
- Total time
- 110 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the fish
- 1 whole milkfish (bangus)about 1 kg, scaled and gutted; frozen milkfish from Filipino shops works
- 2 tbsp calamansi or lime juice
- 2 tbsp soy sauce
For the filling
- 2 tbsp vegetable oil
- 3 cloves garlicminced
- 1 onionfinely chopped
- 1 tomatochopped
- 1 carrotfinely diced
- 2 ⅞ oz frozen peas
- 1 ⅜ oz raisins
- ½ tsp salt
- ½ tsp black pepper
- 1 eggbeaten
- 2 tbsp plain flour
For frying
- ¾ cup vegetable oil
- ½ cup banana ketchup (optional)to serve
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Method
0/8 doneStep 1: Pound 1 whole milkfish (bangus) gently all over with the back of a knife to loosen the flesh. Snap the backbone just behind the head and in front of the tail from the inside.
5 minStep 2: Working through the belly opening, ease the skin away from the flesh with the handle of a long spoon, then pull the backbone and flesh out in one piece, leaving the skin, head and tail whole. Rub the skin inside and out with 2 tbsp calamansi or lime juice and 2 tbsp soy sauce and keep it in the fridge.
20 minStep 3: Steam or poach the flesh for 8–10 minutes, until opaque and flaking. Cool, then flake it and pick out every bone with your fingers: milkfish has many fine Y-shaped bones, so take your time.
25 minStep 4: Heat 2 tbsp vegetable oil in a pan over a medium heat and fry 3 cloves garlic and 1 onion until soft, then add 1 tomato and 1 carrot and cook until the tomato collapses, 5 minutes.
8 minStep 5: Stir in the flaked fish, 2 ⅞ oz frozen peas, 1 ⅜ oz raisins, ½ tsp salt and ½ tsp black pepper and cook for 3 minutes. Cool for 10 minutes, then mix in 1 egg and 2 tbsp plain flour.
13 minStep 6: Spoon the filling back into the skin through the opening, pressing it to the shape of the fish without overfilling. Wrap in a large banana leaf or foil and chill for 20 minutes to firm up.
25 minStep 7: Unwrap and fry in ¾ cup vegetable oil in a large pan over a medium heat for 6–8 minutes a side, turning once carefully with two spatulas, until the skin is crisp and golden and the filling is piping hot in the centre (167°F).
16 minStep 8: Rest for 5 minutes, slice crossways into thick pieces and serve with ½ cup banana ketchup and rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 19 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does relyenong bangus take?
- About 110 minutes in total: 70 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of calamansi or lime juice?
- Lemon juice, same amount.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
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Perfect for:Christmas