Rellenong Bangus Recipe

Rellenong Bangus Recipe

by Chef's Classics

If you're feeling a little adventurous this week, we share more challenging recipes for you to try. It's time to indulge your taste buds in a mix of flavors and textures. Best enjoyed during a family gathering, the Rellenong Bangus is a Filipino favorite. Your man will surely appreciate that you gave a lot of effort when you serve this yummy meal!

 

• 1 kilo bangus, whole
• 2 tbsp flour
• 2 tbsp soy sauce
• 1 tbsp calamansi juice
• 1 tbsp onion, chopped
• 1 tbsp red bell pepper, chopped
• 1 tbsp pickle relish
• 1 tsp garlic, chopped
• 1 cup cooking oil
• ½ cup green peas
• ½ cup bacon, chopped
• ½ cup carrots, diced
• ¼ cup raisins
• 2 pcs eggs
• 1 pc potato, diced
• 1 pc tomato, chopped
• Salt and pepper to taste
• Flour, for dredging

1. With a rolling pin, soften the body of the bangus by pounding.

2. Break the spine of the fish. It's near the tail and right below the head.

3. Without breaking the skin, remove the meat of the bangus.

4. Marinate both the skin and meat in calamansi and soy sauce. Set aside.

5. In a Chef's Classics Caper Doublefry pan, heat oil. Saute garlic and onion.

6. Add potatoes, carrots and bacon.

7. Mix in marinated bangus meat with tomatoes, red bell pepper, pickle relish, green peas and raisins. Cook for about two minutes.

8. Remove mix from heat. Let it cool and remove the bones.

9. Pour in an egg and the flour into the mixture. Season to taste.

10. Stuff mixture inside the bangus skin.

11. Sew the opening.

12. Coat the fish with flour. Once coated, fry or bake until brown.