Special relyenong bangus (stuffed milkfish)
When we went to the Taytay public market on Sunday afternoon, I was hoping to buy at least five varieties of fish. For some reason, most of the fish stalls were closed. Were we too early? But we’ve gone there before at around 3.00 p.m. and there was always plenty to choose from. Anyway, the choices last Sunday were limited to tilapia (St. Peter’s fish), bangus (milkfish), some small fish that didn’t look fresh and some very expensive prawns. I went for the bangus and tilapia.
What my husband wanted was to have the whole bangus deboned completely so that we could marinate it at home for daing. But the only fish stalls open at the time did not render that service. I suggested having the bangus deboned for relyeno instead. When I chose the biggest bangus (1.5 kilograms), the fish monger looked at me doubtfully and asked if it would fit in my frying pan. I said no problem. I didn’t bother explaining that I had no intention of frying the thing. Relyenong bangus is traditionally fried after stuffing but I hate frying because I don’t like cleaning up oil spatters. I planned to grill the fish in the convection oven. No unnecessary spatters, no unnecessary fat.
So the fish monger started deboning the bangus. How did she do it? Let me describe the process.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
21 Responses to “Special relyenong bangus (stuffed milkfish)”
Leave a Reply
i usually fry mine, but then before i do, i usually roll (??) the fish in flour+pepper for added crispiness, the skin tastes better and my really maarte brother who doesn’t like to eat the skin eats it. hehe.
i have never tried stuffing the relleno with eggs. good idea. =)
You mean dredge in flour and pepper? Hmmm, flour+pepper sounds good.
I like it too, actually na-try ko rin po is dredging the fish in the flour with some peppers on it, yummy din po. Pero I wanted also to try this one with hard boiled eggs inside i think that would also be good. thanks for this site.i really like this one. God bless!
oh my…i swore off making relleno because of all the prep work, but those eggs peeking out look so irresistable. relleno just got a lot fancier. my youngest’s son is celebrating his bday this saturday, perfect excuse for making relleno! Thanks for the insipiration…:razz:
My wife really likes relyenong bangus. I guess, now is a good time to try this. Thanks for sharing!
I once used japanese bread crumbs on fried tilapia. Really crunchy!
oh wow i’m so glad i found this site! i love rellenong bangus and we recently had a store-bought one and it was just awful.
now i can “try” doing this at home!
I used to be so scared of eating bangus because of all the bones. My favorite is daing, but relyenong comes in at second.
I love your website, even when i am at work i check your website (only on breaks though
) and sometimes, i tease my friend in tennessee who lives far from asian stores..i copied and pasted some of the pictures…and she can’t wait for me to visit her next month..i will be bringing some filipino ingredients (as we have some asian stores around here in ohio)..Thank you for all your cooking tips..both of my kids love filipino dishes..GOD BLESS
schutz, the eggs make them look even more appetizing, ‘no?
happy birthday to your boy, nadia! and have fun!
peterb, wow, gives tilapia a tempura texture, huh? i think my kids will like that.
great, abby, there’s nothing like home cooked food.
gerald, you can buy fully deboned (seasoned or unseasoned) bangus fillets these days.
happy cooking, darlene.
what a blessing!! how i wanted 2 cuk rellenong bangus but all the recipes i saw was, well, hard to follow. finally, you posted one. i can now treat myself with dis one, tnx.
Q: aside from oven, what are other possible alternatives to grill this rellenong bangus? tnx.
GIna, you can brush the skin with oil then wrap it in banana leaves. Grill over live coals and it’s really delicious!
your rellenong bangus is really good. i tried it last weekend and my kids simply liked it especially having that egg stuffed inside. that’s great!
That is good to know, Cryz.
thanks 4 this recipes,now i can do it by myself w/o the help of my mom.great!
its a lot of work to take all those bangus bones,what i do is i include it with the meat,bellpeper,carrots,garlic etc have it all grind sa palengke thats it no more peeling of the bones
Try not to steam the milkfish before deboning. Then saute the stuffing except the beaten eggs. After sauteing, add the beaten eggs. Lots of hardwork but well worth it. Relleno taste better and jucier.
wow!! the egss are not the bad. i want to try the idea!!
Have fun with it, Elle.
This is always our traditional meal every party we have in the Philippines. Now, I move in Celtic (Ireland) - I haven’t eaten this for 5 years now.
It takes a lot of patience and love to make this thats why it is so special.
the only difference we made in this recipe is we add raisin. You are right put this in oven is more healther than deep frying.
how come the relleno i made came out soggy and the skin wasnt crispy? iwas testing how it turned out before i dared make one for a party. i marinated the skin in soy sauce n calamnsi juice then stuffed it then fried.did i do something not right?help…
pls help me how to make relyenong bangus pls…..