Tuesday, November 23, 2010

RELLENONG BANGUS (Filipino Stuffed Milkfish) – KULINARYA

Rellenong Bangus2© BUSOG! SARAP! 2010

KULINARYA COOKING CLUB

 

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 beWinking smile  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) 

INGREDIENTS:

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

2 medium marinated Bangus skins with heads intact

boneless steamed Bangus fish flakes (2x medium Bangus)

1 cup of cooking oil for frying

*used AUS Measuring Cups & Spoons

Rellenong Bangus Filling Ingredients© BUSOG! SARAP! 2010

 

COOKING PROCEDURE:

Rellenong Bangus Filling Step1-4© BUSOG! SARAP! 2010

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.

Rellenong Bangus Filling & Stuffing Step5-8© BUSOG! SARAP! 2010

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.

Fried Rellenong Bangus© BUSOG! SARAP! 2010

~  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.

Rellenong Bangus1© BUSOG! SARAP! 2010

~  Cut the fish into individual slanted portions just before serving.

 

BEST WITH:  Steamed rice and tomato sauce (ketchup) or a tossed salad.

NOTES:

  • 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.

 

P.S ~   THIS POST FALLS IN BUSOG! SARAP! 1ST YEAR ANNIVERSARY…….YEEHEY!!!!

15 comments:

  1. Delicious Rellenong bangus! Good job and happy blog anniversary!

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  2. @chef_d~ the stuffing was excellent but I think I burnt my Rellenong Bangus while frying it up...hehehehehe! So much oil splattering happening when I've cooked it...GRILL is the key (I have to really remember that=P)

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  3. Hi, Althea! Thank you, thank you for subscribing=;) And thank you for calling my attention regarding my website link. I have fixed it, no idea why i linked it to my flickr instead of my blogspot.


    I know, i;ve been slacking. I haven't been active both on the daring kitchen and the kulinarya, i've been so busy but i hope to get back and join the bandwagon asap!


    As for the rellenong bangus oh my goodness it's been a year since i made this. I actually made them last year (new year) unfortunately i lost my pictures (thanks to "virus") lol! so i didn't blog them. I might make them again...time permits. Your bangus relleno looks really good and yup you're so right w/ the splater..i've yet to try grilling tho' Thanks again!

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  4. Sarap! I made this once and probably should try again.:)

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  5. your relleno looks super sarap. I didn't have time to prepare for relleno because I prepared for my little girl's party..Sorry girl,bawi next month..

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  6. never made this before but i love love to eat rellenong bangus with jufran ketchup and a cup of rice.. also another meal to enjoy kamayan style haha!
    Happy blogversary.. keep blogging.. keep sharing!
    Cheers!
    Malou

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  7. It looks so delicious and I commend you, not an easy task. Good job!!!

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  8. I haven't dared to do this yet. Will try soon. Just joined Kulinarya too!

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  9. prepared rellenong bangus yesterday using this recipe. my family loved it. plans to prepare more this christmas season as gifts. thank you so much.

    PS I looked for rellenong manok could not find any. can you share yours? thx.

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  10. @Anonymous~ glad u liked the recipe=) Regards to rellenong manok, haven't tried making one yet but if I try it out...will definitely post my recipe/adventure in the future=)

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  11. OK...looks great....wondering how long did you steam the fish before removing the meat and bones...my dad used to gently pound the fish to release the meat/bones from the skin? any thoughts?

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  12. @Anonymous~ got it all covered, in the ingredients part...if you point your arrow button in either:

    2 medium marinated Bangus skins with heads intact

    boneless steamed Bangus fish flakes (2x medium Bangus)

    and click, it will lead you to the process =)

    I've also included the link in the NOTES to make it easier too =)

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  13. Thank you for sharing this recipe. I lived in The Philippines when I was a kid and loved this dish! 24 years later and I have finally got a recipe! Can't wait to have a go at recreating this great dish ! Many thanks from Catherine in the UK x

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