Kulinarya’s theme for the month of November 2010 is RELLENO FILIPINO DISHES.
I’ve chosen to make Rellenong Bangus (Filipino Stuffed Milkfish) as it holds the greatest challenge for me and I needed to improve the recipe I’ve used previously which was 2 years ago. That is what’s good about Kulinarya Cooking Club, it gives me a reason to pick up a neglected recipe that I swear I would never do again because it is so damn hard to prepare. The stuffing is much tastier this time and the process of extracting the fish meat out of the Bangus is a lot quicker. I’ve done a post separately for the Prepping of the Bangus before the stuffing and cooking process as I want to show how it is done. Preparing Rellenong Bangus for the first time was really scary for me 2 years ago….just relying on just text instructions (I am more of a visual person, that’s the reason why Busog! Sarap! is full of pictures=P). So, I do hope that by giving as much details more people would try out this beautiful dish….
In Filipino Cuisine, Rellenos are dishes that has stuffing inside. Famous Filipino Rellenos to name a few are: Rellenong Manok (Stuffed Boneless Chicken), Rellenong Alimasag (Stuffed Crabs),Rellenong Pusit (Stuffed Squids) and the most famous of all….Rellenong Bangus (Stuffed Milkfish). I have to put the Rellenong Bangus on top because you have to learn how to take the fish meat out of the fish without piercing the overall skin of the Bangus. Then add the labour intensive removal of the countless bones out of the steamed fish meat, plus stuffing and stitching of the fish…etc=P Haaayyyy…a couple of hours prep time and only a few minutes of “pure heaven” eating time, LOL!
Have I scared you enough…..don’t be I guarantee you it is a worthy dish to master! You will gain a new found admiration from Filipino foodies on your next party…
So now I present you….my version of Rellenong Bangus=)
RELLENONG BANGUS (Filipino Stuffed Milkfish)
3 cloves garlic, crushed
2 medium tomatoes, deseeded and finely diced
1 small onion, finely diced
1/2 red capsicum, finely diced
1/2 green capsicum, finely diced
1/4 cup raisins or sultanas
1 small carrots, finely diced
2 tbspn cooking oil
1/2 tspn coarse table salt
pinch of ground pepper
1 tbspn sweet soy sauce
1 tbspn soy sauce
3 eggs + good pinch of salt
1 cup of cooking oil for frying
*used AUS Measuring Cups & Spoons
Top Left & Right: Heat oil in a pan and sauté garlic, onion and tomatoes. Lower the heat into medium-high and cook till tomatoes are mushy, stir in salt and pepper. Add in the diced capsicums, carrots, raisins/sultanas and cook for 1-2 minutes, keep stirring the mixture while you’re cooking .
Bottom Left & Right: Place all the boneless Bangus flakes in the pan and add sweet soy sauce and soy sauce, stir/toss the mixture to blend the ingredients well, cook for another minute or so. Place it in a medium bowl and set aside to cool.
Top Left & Right: Whisk the eggs with a good pinch of salt and add to the Bangus stuffing mixture.
Bottom Left & Right: Drain the marinated Bangus skins and place spoonfuls of stuffing inside the cavity of the fish till it resembles its original full shape (make sure the stuffing is compacted inside). Using a thick thread and a large needle, stitch up the opening to seal it shut and attach the lower part of the head to the neck part of the fish. This will prevent the stuffing from bursting out while frying.
~ Heat up a large work and deep fry the prepared Bangus one at a time in hot cooking oil, lower the heat into medium-high so that the fish don’t get burnt quickly. Cover the wok with a large lid to prevent extra splattering while cooking. Cook both sides of the Bangus until dark golden crispy, place it on absorbent kitchen paper towels to drain the excess oil.
~ Cut the fish into individual slanted portions just before serving.
BEST WITH: Steamed rice and tomato sauce (ketchup) or a tossed salad.
- Next time I prepare Rellenong Bangus, I will be grill it in my oven griller. I forgot that I cooked the first this way (been 2 years)…presentation wise, it looked nicer as frying something that is marinated in soy sauce gives that burnt appearance. Prep prior to grilling, just brush the whole Bangus with cooking oil and place in it on the grill flat rack so that the excess juices will fall into the bottom of the grill pan.
- Please feel free to check out my other Relleno dish, Rellenong Alimasag (Filipino Stuffed Crabs).
- Click this link for the step by step instructions on Prepping your Bangus for Relleno: Extraction/Deboning/Steaming the Bangus Meat/Marinating the Bangus Skin.
P.S ~ THIS POST FALLS IN BUSOG! SARAP! 1ST YEAR ANNIVERSARY…….YEEHEY!!!!