relyenong bangus


2  milkfish, preferably deboned, thawed
2  tbsp. soy sauce
2  tbsp.  freshly-squeezed kalamansi juice (or lemon)

1  medium onion, finely minced
1  clove garlic, finely minced
1/2  red bell pepper, finely minced
1/2  cup green peas, thawed
1/3  cup raisins
2  tbsp. soy sauce
1  egg, slightly beaten
1/2  cup bread crumbs
oil, for frying

Prepare the fish. Scale and rinse, pat dry. With a spoon, scrape meat off the skin, leaving belly intact. Put fish meat in a bowl, season with salt and set aside.

Place fish bodies in bowl along with soy sauce and kalamansi juice. Place in refrigerator to chill while you cook the fish meat.

relyenong bangus 2

Heat oil in pan over medium heat. Add onions and garlic, saute until translucent, do not let it brown. Add carrots and cook for about 2 minutes until soft. Add the fish meat and saute until meat become opaque, about 5 minutes. Season with salt and pepper. Add bell pepper, peas and raisins until heated though (the raisins would have soak some of the liquid the fish gave out). Take from heat, transfer to a bowl and let mixture cool.

Spoon the fish mixture into the fish and close it back. The seams were sewn together by using a regular needle and cotton thread. Lightly dredge the whole fish in cornstarch before frying it in a wok-ful of hot oil (350F). Fry until the skin is golden brown and crisp, about 5 minutes on each side.

Alternatively, you may bake the rellenong bangus in a 350F degree oven. Wrap the fish with a greased tinfoil, for about 40-45 minutes. Unwrap and broil to get some color in the skin. Though you won’t get the crunchy skin when fried.