Rellenong Bangus Baked with 16 Basic Ingredients and Video. No fail process to make stuffed milkfish with instructions & detailed video. There is no reason to be intimidated making this delicious Filipino favorite.
Rellenong Bangus
After showing you how to Debone Bangus, in my last post, we are now making stuffed milk fish. I know, a lot of you are intimidated to make this Filipino meal because of the cumbersome work needed to remove the bones but since you have the step by step instruction and video on how to remove the bone and descale milkfish, I think you should be in your kitchen making it right now.
Although the process is long and tedious, this is all worth it. This Filipino delicacy is really good. And when you think about it, cheaper than buying it in the Asian store. Plus you will be popular among your friends, since only a few make this.
So let’s get cooking.
How to Make Stuffed Milkfish
I think the hard part of cooking stuffed milk fish is the deboning. Once you get past that, there’s the boiling of the fish meat and cooking the filling with its ingredients.
- Remove fish scale and Debone the Bangus – I showed you the step by step instruction here —- Deboning Bangus Step By Step Instruction.
- Marinate the skin– when the meat has been taken out, marinate the skin with soy sauce and lemon.
- Boil the meat– to prepare the meat for the filling, boil the meat so that it’s easy to remove the bone in the meat crevices.
- Remove the bone – after boiling the fish, remove the tiny bones from the meat. You need to look for bones in angles of the meat, since there are a lot of them.
- Cook the filling– Heat the cooking oil in the small pan and saute’ the onion and garlic. Add the potato and carrots and cook until wilted. Add the cooked meat, raisins, celery and relish. Season with the soy sauce and add the tomato paste and add the flour. Let the filling cool and the egg.
- Stuff the fish – stuff the Bangus with the filling through the hole and push the filling towards the tail. Fill the head too.
- Brush the skin – with oil and bake for 20 minutes.
- Bake – place the rack in the middle of the oven preheat the oven at 400 F. Bake the fish for 20 minutes
Ingredients
- soy sauce
- 1 tablespoons lemon juice
- 2 tablespoons oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 2 inch carrots, finely chopped
- 1 piece small potato, small cube
- 1/4 cup cup raisins
- 2 tablespoons pickle relish
- 1 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon water (if needed)
- salt to taste
- 1/4 cup cup flour
- 1 large egg
Where to buy Bangus
In the Philippines, you can buy it in the wet market, groceries. Here in the US, I buy it in the Asian market in the frozen and fresh seafood section. You can have it cleaned and gutted too.
How to Store
You can store the Bangus before and after baking.
- After deboning the Bangus, and separating the meat, place the meat and skin in a sealed container and freeze them. Thaw in the fridge before using.
- Store the bake Bangus in the container and freeze. Thaw and heat in the microwave oven when ready to serve.
Serving
I love to serve this meal with this Black Bean Brown Rice, Left Over Ham Fried Rice, dip with this this Mang Tomas Vinegar Copy Cat.
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FOR MORE CHEAP AND BUDGET FRIENDLY MEALS:
- Chicken Leg Oven Bake
- Budget Friendly Meal Plan # 1
- Homemade chicken Gyros
- Honey Garlic Chicken
- Velveeta Cheeseburger Mac and Cheese
For More Seafood Recipe you can check out these other delicious meals:
- Salmon Bowl with Avocado Mango Salsa,
- Steamed Whole Fish Tilapia,
- Deep-Fried Shrimp Rolls,
- How to Make Bagoong (fermented fish),
- Check out this seafood category on the blog.
Follow me on Instagram, Pinterest and Facebook
For More Seafood Recipe you can check out these other delicious meals:
- Salmon Bowl with Avocado Mango Salsa,
- Steamed Whole Fish Tilapia,
- Deep-Fried Shrimp Rolls,
- How to Make Bagoong (fermented fish),
- Check out this seafood category on the blog.
Rellenong Bangus Baked
Equipment
- spatula
- Spoon
- chopping board
Ingredients
- 1 tablespoons soy sauce
- 1 tablespoons lemon juice
- 2 tablespoons oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 2 inch carrots, finely chopped
- 1 piece small potato, small cube
- 1/4 cup raisins
- 2 tablespoons pickle relish
- 1 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon water (if needed)
- salt to taste
- 1/4 cup flour
- 1 large egg
- nonstick oil for spraying
Instructions
Marinate the Skin
- After taking out the meat, marinate the skin with soy sauce and lemon juice. Marinate overnight.
Cook the Filling
- Heat cooking oil in a pan and saute' onion and garlic
- Add in the potato and carrots and cook until wilted and soft.
- Add in the cooked fish meat and add in celery, raisins and pickle relish.
- Season with soy sauce and add the tomato paste. I mentioned 1 tablespoon of soy sauce, but start with 1/2 tablespoon and add accordingly.
- Add the flour and let cool.
- When filling is cool, add egg and mix until egg is incorporated to the filling.
Fill the Fish
- When the filling is cold, fill the fish using a spoon.
- Push filling to the end of the tail and fill towards the head.
Bake the Bangus
- Preheat oven to 400 F. When the fish is filled, brush the skin with nonstick oil and spray the tin foil with nonstick oil as well, then bake the bangus for 20 minutes.
Video
Notes
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