Rellenong Bangus: Stuffed Milkfish
Rellenong bangus is milkfish carefully deboned, its flesh sautéed with vegetables and stuffed back into the skin, then fried. It is a festive Filipino dish that needs patience but delivers.
About Rellenong Bangus
Rellenong bangus is stuffed milkfish: the flesh is carefully removed, cooked with vegetables and put back into the skin before frying. It is a festive Filipino dish that takes patience but impresses at the table. The word relleno means stuffed.
The challenge is boning the fish without tearing the skin, which takes practice. The reward is a golden-brown fish that looks whole but is easy to slice and eat, filled with a savory mixture of flaked fish, vegetables, raisins and egg.
Ingredient notes
- Large milkfish: choose a fish with undamaged skin and, if possible, ask the fishmonger to debone it.
- Vegetables and raisins: carrots, peas and raisins give the filling sweetness and color.
- Eggs: bind the stuffing so it holds its shape.
- Soy sauce: seasons the flaked fish.
Tips for the best Rellenong Bangus
- Work gently when removing the flesh. Use your fingers and a spoon to keep the skin intact.
- Remove every bone. Check the flaked meat by hand.
- Cook the filling dry. A wet filling makes the fish fall apart when frying.
- Sew or pin the opening. It keeps the filling inside.
- Fry on medium heat. The fish needs time to cook through without burning.
What to serve with Rellenong Bangus
Serve whole or sliced with banana ketchup and steamed rice. It is a showpiece for fiestas and celebrations.
Variations and substitutions
- Baked: bake at 200 °C instead of frying.
- Stuffed tilapia: the same method works with tilapia.
- Simpler dish: try Daing na Bangus.
- More vegetables: add diced bell pepper.
Storing and reheating
Refrigerate for up to 2 days. Reheat in an oven to keep the skin crisp.
Frequently asked questions
Can I make it ahead?
You can stuff and refrigerate it, then fry before serving.
What if the skin tears?
Pin or sew it closed with toothpicks or kitchen thread.
Can I bake it?
Yes, brushed with oil at 200 °C for about 25 minutes.
What is relleno?
The Spanish-derived Filipino word for stuffed.
