Relyenong Bangus

Relyenong Bangus is a popular Filipino dish made of milkfish stuffed with savory goodness, such as minced milkfish meat, carrots, green peas, and spices. It's the perfect dish to celebrate holidays and special occasions.

Relyenong bangus, which translates to stuffed milkfish in Filipino, is more of a special occasion dish than an everyday family dinner for a reason. Like rellenong manok, making this dish entails a very involved process and tedious work usually reserved for parties and celebrations.

As much as it is one of my favorite ways to enjoy milkfish, I often balk at the prospect of deboning, flaking, sauteing, stuffing, sewing (yes, sewing!), and frying, all for one meal. But with that said and done, this relleno is a unique and delicious Pinoy dish worthy of time and effort.

Craving bangus in a hurry? Try more effortless recipes, such as daing na bangus or sarciado with tausi!

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Ingredients notes

• Bangus- also known as milkfish. Choose a large-size fish for the best results. Check for a firm, intact body, bright red gills, clear eyes, and a clean ocean-like smell.
• Soy sauce and Lemon juice- marinate the skin, adding a savory and tangy taste
• Vegetables- a mix of carrots and green peas extends the filling and adds flavor, texture, and color.
• Onions and garlic- aromatics provide the base flavor
• Oyster sauce- adds umami and a touch of sweetness
• Raisins- for sweetness, texture, and color
• Salt and pepper- season to taste
• Egg- acts as a binder for the ingredients
• All-purpose flour- dredge the fish before frying, preventing it from sticking to the pan and making the skin crispier
• Oil- use a neutral-tasting variety with a high smoke point, such as avocado, vegetable, safflower, or grapeseed oil.

How to debone milkfish

1. Scale fish and remove innards, leaving the belly intact. Break the spine near the tail and right below the head.
2. Insert a long, thin spatula between the skin and the meat to the tail through the fish's neck. Gently go around the sides of the fish with the spatula to loosen and separate the meat from the skin. Remove the spatula.
3. Starting from the tail, squeeze and push the meat out through the neck. Pull the meat, including the big bone, out of the fish.
4. Insert a long spoon into the cavity and gently scrape the inside to remove any meat left, keeping the skin and head firm and intact.

Cooking process

1. Debone the fish. Follow the instructions above to remove the meat from the fish skin.
2. Marinate the skin. Combine the hollowed fish skin, lemon juice, and soy sauce in a shallow dish and marinate in the refrigerator for about 30 minutes.
3. Flake the fish meat. Remove the big bone (spine) from the meat. Cook the fish meat in lightly salted boiling water until the color changes. Drain from the liquid and let cool to touch. Flake and debone.
4. Prepare filling. Saute onions and garlic until softened. Add carrots and cook until tender. Add fish meat, green peas, and raisins, and season with oyster sauce, salt, and pepper to taste.
5. Stuff the fish skin. Transfer the fish mixture to a large bowl and allow it to cool before adding the egg. Using a spoon, fill the fish skin with the mixture. Do not overstuff the bangus as it might burst during frying. Sew the head to the body and any openings to prevent the filling from spilling. Lightly dredge the stuffed fish in seasoned flour to coat.
6. Fry the stuffed fish. Heat about 3 inches of oil (enough to deep-fry the fish fully submerged) in a wide pan. Add the fish and fry, gently turning on sides as needed, until golden and crisp. Remove from the pan and drain on paper towels. Let stand and allow to cool before slicing to redistribute the juices and for the filling to set.

How to serve and store

• Relyeno bangus is traditionally served as a main entree for lunch or dinner, with sides of steamed rice and banana catsup or sweet and sour sauce for dipping. Condiments such as atchara can also be enjoyed alongside the dish.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days. They can also be frozen for up to 2 months. Wrap the fish tightly with aluminum foil and transfer it to a freezer-safe bag.
• Have extra filling? Fry it into patties or use it in lumpiang isda!

How to reheat rellenong bangus

• Microwave- reheat on HIGH at 2 to 3-minute intervals to 165 F.
• Oven- Wrap loosely with foil and bake at 350 F until the skin is crisp and the internal temperature is 165 F.
• Stovetop- Place the fish in a wide, ungreased skillet over low heat. Cover and heat to an internal temperature of 165 F, turning every few minutes to ensure it's evenly heating without burning.

More fish recipes

Adobong Hito

Spanish-style Sardines Bangus in Oil

Crispy Tuna Shanghai

Pinangat na Pompano

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

5 from 6 votes

Relyenong Bangus

Relyenong Bangus is the perfect dish to celebrate holidays and special occasions. Stuffed with flaked fish, vegetables, and spices, and fried to crispy perfection, it's delicious and worth the effort!

Prep Time: 1 hour hr

Cook Time: 30 minutes mins

Total Time: 1 hour hr 30 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

Ingredients

• 1 large whole bangus
• juice of 1 lemon
• 2 tablespoons soy sauce
• 1 cup water
• oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 large carrot, peeled and finely chopped
• ½ cup frozen green peas, thawed
• ¼ cup raisins
• 2 tablespoons oyster sauce
• salt and pepper to taste
• ½ cup flour

US CustomaryMetric

Instructions

• Scale fish and remove its innards, leaving the belly intact. Break the spine near the tail and right below the head.
• Through the fish's neck, insert a long, thin spatula between the skin and the flesh, all the way to the tail. With the spatula, gently go around the sides of the fish to loosen and separate the flesh from the skin. Remove the spatula.
• Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh, including the big bone, out of the fish. Insert a long spoon into the cavity and gently scrape the inside to remove any flesh left, making sure to leave skin and head firm and intact.
• In a shallow dish, combine the hollowed skin, lemon juice and soy sauce. Marinate in the refrigerator for about 30 minutes.
• Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup lightly salted water to a boil. Add the fish meat and cook for about 3 to 5 minutes or until color changes. Drain from liquid. Flake and debone fish meat.
• In a a skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add carrots and cook for 1 to 2 minutes or until tender yet crisp. Add fish meat, green peas, and raisins. Cook, stirring occasionally, until heated through.
• Add oyster sauce and stir to combine. Season with salt and pepper to taste.
• Remove from pan and allow to cool completely. In a large bowl, combine the fish mixture and egg.
• Using a spoon, stuff and fill the fish mixture into the skin. Sew the head to the body and any openings to prevent the filling from spilling.
• In a shallow dish, combine flour, salt and pepper to taste. Lightly dredge stuffed fish in flour to coat.
• In a wide, deep pan over medium heat, heat about 3 inches deep of oil (enough to deep-fry fish fully submerged). Add fish and cook, gently turning on sides as needed, until golden and crisp.
• Remove from pan and drain on paper towels. Let stand and allow to cool before slicing.

Notes

• Cool the fish mixture completely before adding the egg, as the residual heat might cook the egg.
• Do not overstuff the bangus as it might burst during frying.
• Allow the fried fish to stand for a few minutes before slicing to allow the juices to redistribute and for the filling to set a little.

Video

Nutrition Information

Calories: 294kcal, Carbohydrates: 28g, Protein: 13g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 21mg, Sodium: 791mg, Potassium: 392mg, Fiber: 3g, Sugar: 3g, Vitamin A: 3146IU, Vitamin C: 11mg, Calcium: 35mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”