Special relyenong bangus (stuffed milkfish)
February 22, 2006
Filed under Filipino food, Seafood recipes
Ingredients :
1 whole bangus (1.5 kg. or more)
1 large carrot
3 shallots
1/2 c. of sweet pickle relish
salt and pepper
2 eggs, beaten
2-3 eggs, hard boiled
juice of 1/2 lemon or 6 kalamansi
1/4 c. light soy sauce or 1/8 c. dark soy sauce
vegetable oil
Cooking procedure :
I am assuming here that the bangus had been properly deboned, as earlier described, for cooking relyeno.
Place the fish skin (with the head instact) in a large shallow bowl and pour over the lemon or kalamansi juice and soy sauce. Work the marinade into the skin. Cover and place in the fridge.
Steam the bangus meat over simmering water for 30 minutes. Cool. Pull out the bones while flaking the meat. Place the bone-free meat in a bowl.
Finely chop the carrot and shallots and add to the flaked fish meat. Add the sweet pickle relish, about a teaspoonful of salt and half a teaspoonful of ground black pepper. Pour in the beaten eggs and mix until well blended.
Using a spoon, stuff the bangus skin with the mixture. When about a fourth of the mixture has been stuffed in, gently push a hard boiled egg into the fish cavity. Add more fish-vegetable mixture then push in the second egg. Repeat if adding a third egg. Just remember to end the stuffing with the fish-vegetables mixture. And firmly pack in the stuffing.
Brush a baking tray with vegetable oil (I covered the baking tray with aluminum foil to ensure less mess). Brush the bangus skin all over with vegetable oil. Grill in a moderately hot oven (180oC) for 20 minutes or until the top is browned. You can flip the fish to brown the other side but I didn’t do that anymore (my kids were hungry).
Cool the grilled relyenong bangus for about 10 minutes before slicing. Serve with catsup and hot rice.
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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…..