Rellenong Bangus (Stuffed Milkfish)
Here it is, the good old stuffed milkfish or Rellenong Bangus.Lovely and white, now brown and ready.Allow your senses to overcome your cravings... have fun and enjoy..
Total Steps
22
Ingredients
31
Tools Needed
9
Ingredients
- 2 medium milkfish (around 2 lbs, cleaned without flesh and marinated)
- 300 grams fish meat (seasoned, cooked and deboned)
- 1 teaspoon rice wine
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon ground pepper
- 1/4 cup water
- 1 tablespoon light soy sauce
- 1/2 teaspoon ground pepper
- 2 teaspoons rice wine
- 1 tablespoon calamansi juice
- 150 grams ground pork
- 50 grams chopped ham
- 50 grams fried bacon
- 2 tablespoons chopped onion
- 3 cloves garlic (grated)
- 1/4 cup carrots (grated)
- 1/4 cup jicama or singkamas (grated)
- 1/4 cup chopped celery
- 1/4 cup raisins
- 2 tablespoons pickles relish
- 2 tablespoons chopped red bell pepper
- 1 teaspoon ginger juice
- 1/2 teaspoon salt
- 1/4 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1/4 teaspoon oregano
- 1 teaspoon ground pepper
- 2 tablespoons beaten eggs with 3 corn flour
- 1/4 cup flour and 1/4 cup corn starch
- oil for frying
Instructions
Step 1
Pound fish to loosen meat from the skin, using a rolling pin.
Step 2
Break the big bone at the nape and on the tail.
Step 3
Insert a spoon through the fish neck.
Step 4
Gently scrape down the handle between the meat and the skin.
Step 5
Scrape down to the tail, going around and on the other side of the fish.
Step 6
If the meat is entirely separated from the skin, remove the spoon, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Step 7
Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
Step 8
Boil fish meat in a little water with apple cider vinegar, rice wine, ground pepper and water.
Step 9
Drain. Pick out bones. Flake meat.
Step 10
In a pan, heat a little oil and fry the bacon. Set Aside.
Step 11
Using the same pan, add some oil and saute garlic and onion.
Step 12
Add ground pork and cook for 10 minutes.
Step 13
Next, add in the fish meat and chopped ham. Cook for 3 minutes.
Step 14
Then, add fried bacon, carrots, jicama, celery, bell pepper, pickles relish and raisins.
Step 15
Cook for three minutes and add the seasonings: ginger juice, salt, seasoned salt, paprika, mustard, oregano and ground pepper.
Step 16
Cook for about 5 minutes more and turn off the heat.
Step 17
Transfer cooked mixture to a bowl.
Step 18
Let cool for 10-15 minutes.
Step 19
Then add beaten eggs with corn flour.
Step 20
Combine the mixture properly. Next, through the gills, spoon in mixture in bangus skin.
Step 21
Coat with the combination of corn starch and flour. Fry in a very hot oil.
Step 22
Let it cool, slice and serve with catsup.