Rellenong Bangus is a famous Filipino dish. It is kind of tedious to prepare but when it’s all done, the taste is gratifying and delicious.
First and foremost, you need to buy the bangus or milkfish from the wet market and have it prepared for you. I just told the fish guy that I want to cook it “relleno” style and he said ok, he’ll take care of it. Next thing I know, the meat of the bangus was already stripped off its skin like it’s naked and the head, the skin, and the tail of the fish were all still intact. It’s time to bring it home and cook! Here’s what it looks like.
What you need:
– bangus or milkfish
– 1 tbsp garlic, minced
– 1 tbsp shallots, sliced thinly
– 1/2 cup carrots, chopped
– 1/3 cup red capsicum, chopped
– 1 cup red and white onions, chopped
– 1/2 cup tomato, chopped
– 1/2 cup raisins
– 2 tbsp soy sauce
– 1 tbsp worcestershire sauce
– 1 tsp brown sugar
– 1 tsp cooking wine
Season the skin with some rock salt and pepper. Set aside in the refrigerator. Season the bangus meat with rock salt and pepper too. Slice some ginger and place on top and below the fish. Steam the fish for 8 minutes. Bring it out and debone with tweezers (This is the tedious part).
In a pan, heat up some light olive oil and sauté the garlic and shallots until fragrant. Add the carrots and cook for a minute. Add the white and red onions, red capsicum, tomato, and raisins. Add soy sauce, brown sugar, cooking wine, and worcestershire sauce and mix all together. Let it cool.
Bring out the skin and stuff it up with the fish meat until it’s full and compact. Wrap it up with aluminum foil.
Or you can sew up the head with the body with a thick needle and thread. Fry it on an elongated pan until the skin is browned. When serving, slice diagonally to show the meat and serve with catsup or as is.