How to Elevate Your Cooking with Pinoy Rellenong Bangus: Stuffed Milkfish Recipe

Rellenong Bangus, or Stuffed Milkfish, is more than just a recipe; it's a symbol of Filipino culinary ingenuity. This dish encapsulates the essence of Filipino cooking, where fresh ingredients and vibrant flavors harmonize to create a symphony of taste and texture.

The star of this dish is the milkfish, known locally as bangus, a staple in Filipino households. But it's not just any fish; it's the way it's prepared that makes it exceptional. The fish is meticulously deboned, leaving the skin intact, and then filled with a flavorful mixture of ground meat, vegetables, and spices. It's a labor of love that pays off with every delicious bite.

The result is a visually stunning, golden-brown milkfish, bursting with a savory and aromatic stuffing. Each slice reveals a cross-section of flavors and textures - the tender fish, the hearty filling, and the delightful interplay of spices.

Rellenong Bangus is more than a recipe; it's a tradition passed down through generations, a dish that graces festive gatherings and everyday tables alike. It's a testament to the rich tapestry of Filipino culinary heritage, where every bite tells a story of warmth, hospitality, and the joy of shared meals.

So, join us on this culinary adventure as we explore the artistry of Rellenong Bangus, uncover its secrets, and savor the richness of Filipino flavors. Get ready to embark on a journey that celebrates the heart and soul of Filipino cooking.

Rellenong Bangus or Stuffed Milkfish Recipe by Kulinarya

Ingredients: Serve 6
4 whole milkfish(bangus)
5 calamansi
2 tbsp soy sauce
1 tsp freshly ground black pepper
2 stalks celery
1 onion
6 cups water
2 cloves garlic
3 medium sized tomatoes
2 eggs
125g cheese
2 tbsp butter
3 tbsp oil
½ cup frozen peas
½ cup raisins
Salt and pepper, to taste
Oil for bushing

PREPARATION:

• Carefully remove the meat from the 4 milkfish, leaving the skins intact. The process separated the milk fish skins from the flesh with the bones.
• Extract juice from calamansi to yield 2 tbsp.
• In a bowl, combine calamansi juice, soy sauce and ground pepper. In the mixture, marinate the milkfish skins for 20 minutes. Only 2 skins are needed for this recipe, but reserve the other 2 in case the skin being used in ripped during stuffing.
• Remove celery leaves, wash and set aside. Clean celery stalks and chop. Set aside.
• In a saucepan, combine bay leaves, half an onion, celery leaves and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the milkfish meat with bones and simmer 5 more minutes. Remove the milkfish from the water, and let drain. The main spine should be separating now. Carefully remove spines and discard. Strain the stock and reserve 3 cups for the accompanying sauce.
• Flake the milkfish meat, taking care to remove all the bones. Set flaked meat side, and discard bones.
• Crush, peel and mince the garlic.
• Peel and chop remaining onion finely.
• Peel and chop the tomatoes.
• Beat the eggs lightly in a bowl.
• Grate the cheese to yield ½ cup.
• Soften butter to grease a 36 x 46.5 cm in baking pan or tray.

COOKING:

• Preheat oven to 180C or 350F
• In a preheated pan with 3 tbsp oil, sauté garlic, onion, celery and tomatoes. Cook for 5 – 8 minutes.
• Add the milkfish meat, peas and raisins, and continue to sauté for another 2 minutes. Season with salt and pepper. Allow to cool.
• Stir eggs and cheese into the milkfish mixture. Divide mixture into 2 portions.
• Remove milkfish skins from the marinade. Carefully stuff the milkfish mixture into 2 skins.
• Brush the skin of the stuffed fish with oil and transfer onto the greased baking pan.
• Bake for 30 minutes, until skins are golden. End.