Relyenong Bangus
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 Servings
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Calories
294 kcal
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Course
Main Course
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Cuisine
Filipino
Relyenong Bangus
Description
Relyenong Bangus starts by removing the milkfish's innards and carefully separating the flesh from the skin without breaking it. The flesh is boiled briefly until it changes color, then flaked and deboned. Meanwhile, the empty fish skin is marinated in lemon juice and soy sauce, allowing it to absorb tangy and salty flavors. The fish flesh is then combined with sautéed vegetables including onions, carrots, peas, and raisins, creating a sweet and savory filling. This mixture is stuffed back into the fish skin, which is then coated in flour and deep-fried, producing a crisp golden exterior that contrasts with the moist, flavorful interior. The method requires some care to avoid overstuffing to prevent bursting.
The finished dish is often sliced into portions after frying and allowed to rest briefly, which helps the filling to set and juices to redistribute, making it easier to serve. This stuffed milkfish pairs well with steamed rice and can be enjoyed as a hearty family meal or special occasion dish.
Allow the cooked fish mixture to cool completely before adding any eggs to avoid premature cooking. Handle stuffing gently to maintain the skin's integrity during frying. Resting the fried fish before slicing improves texture and ease of serving.
Ingredients
- 1 large bangus whole
- lemon juice of 1
- 2 tablespoons soy sauce
- 1 cup water
- neutral cooking oil generic cooking oil
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 large carrot peeled and finely chopped
- ½ cup green peas frozen, thawed
- ¼ cup raisins
- 2 tablespoons oyster sauce
- salt to taste
- black pepper to taste
- ½ cup flour
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 fully before adding egg to prevent it from cooking prematurely.
- Avoid overstuffing the fish to prevent it from bursting during frying.
- Let the fried fish rest a few minutes before slicing to allow the filling to set and juices to redistribute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 791mg | 33% |
| Potassium | 392mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3146IU | 63% |
| Vitamin C | 11mg | 12% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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