As I was editing the pictures of this relyenong bangus in Photoshop, I couldn't help but wish I styled it differently. In hindsight, I think the fish would have presented better if I had kept the head attached to the body instead of cutting it apart to showcase the filling. Usually, when I am not pleased with my photo composition or lighting, I cook the dish again and do a re-shoot. I have done this on quite a few of my old food photos~arroz caldo, pork adobo, and pancit guisado, to name a few~ but to cook relyenong bangus again just for pictures? Insanity.

Relyenong bangus is more a special occasion dish than an everyday family dinner. Making this stuffed fish entails a very involved process and a tedious amount of work that is 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 the sake of one meal. But with that said and done, relyenong bangus is certainly a unique and delicious Pinoy dish worthy of time and effort.
Ingredients
- 1 large whole bangus milkfish
- juice of 1 lemon
- 2 tablespoons soy sauce
- 1 cup water
- oil
- 1 small 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
Instructions
- Scale fish and remove innards, leaving belly intact. Break the spine near the tail and right below the head. Through the fish neck, insert a long, thin spatula between the skin and the flesh all the way to the tail. Gently go around the sides of the fish with the spatula 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 limp. 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.
- In a large bowl, combine fish mixture and egg. Using a spoon, stuff and fill fish mixture into 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. Serve with ketchup.
Notes
Video

“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.”

Marilyn Mapaclac says
Happy New Year ma'am
i started making version of your relyeno recipe, im flattered cause they like it.
im thankful and inspired doing your version when it comes cooking. thank you, and Gid bless
Dolly F. says
Thank you for the recipe. I have tried eating relyenong bangus , but never tried preparing it myself. Thank you for the recipe, maybe this time I'll try to do it myself. It's yummy and healthy!
JK says
Tried it. I forgot to put salt and pepper after mixing fish meat and the other stuff but still turned out good. I added seasoning liquid though maybe it compensates and added a bit to salty flavor I needed when I should have added the salt
Lalaine Manalo says
Thanks for the 5-stars! Glad the recipe worked well for you. Yes, the seasoning liquid adds saltiness along with the umami flavor.
Rhodora m escoto says
i love cooking po sobra .....tnx for d recipe
Lalaine Manalo says
You're welcome. Enjoy the recipes!
Nour says
So nice thank you for ur vedio i love bangus now i know how to make relyenong bangus
Hydeliza Villanueva Mendoza says
I love cooking
Lalaine says
Me, too 🙂
Hector says
Thank you for the recipe
Lalaine says
You're welcome 🙂