Rellenong Bangus Recipe
Filipino · Main course · 75 min total
A classic Filipino dish of deboned milkfish stuffed with a savory mixture of vegetables and ground pork, then fried until golden and crispy.
45
min prep
min prep
30
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 1 large milkfish (bangus), about 1 kg, scaled and gutted
- 200 g ground pork
- 1 medium carrot, finely diced
- 1/2 cup green peas
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon calamansi juice or lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- Oil for frying
Instructions
- 1. Debone the milkfish: Starting from the belly, carefully separate the flesh from the bones, keeping the skin intact. Remove the backbone and pin bones. Rinse the fish inside and out; pat dry.
- 2. In a bowl, combine ground pork, carrot, green peas, onion, garlic, soy sauce, calamansi juice, pepper, salt, and half of the beaten eggs. Mix well.
- 3. Stuff the fish cavity with the pork mixture, pressing gently to fill evenly. Do not overstuff. Secure the opening with toothpicks or sew with kitchen twine.
- 4. In a shallow dish, mix breadcrumbs with the remaining beaten egg. Coat the stuffed fish with the breadcrumb mixture.
- 5. Heat oil in a deep pan over medium heat. Fry the fish for 8-10 minutes per side, until golden brown and cooked through. Drain on paper towels.
- 6. Remove toothpicks or twine before serving. Slice crosswise into portions.
Tips
- Serve with ketchup or spicy vinegar dipping sauce.
- Leftover rellenong bangus can be refrigerated for up to 2 days; reheat in the oven to maintain crispiness.
- For a healthier option, bake at 375°F (190°C) for 25-30 minutes instead of frying.
AI estimate may be inaccurate · Terms