Stuffed Filipino Fish Bangus Relleno Recipes
FILIPINO BAKED MILKFISH (BAKED BANGUS)
This Filipino fish dish is very easy to prepare. The only time-consuming and challenging part is cleaning the fish.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to cover the whole bangus.
- Remove scales and gills from bangus. Wash the innards. Pat fish dry with a paper towel.
- Mix tomato, onion, and 1/3 of the ginger together in a bowl. Season with salt and pepper. Cut open the front side of the fish and fill with the tomato mixture. Place fish in the prepared pan.
- Mix calamansi juice, soy sauce, garlic, and remaining ginger in a separate bowl. Pour over the fish in the pan. Fold foil over the fish and seal all ends.
- Bake in the preheated oven until fish flakes easily with a fork, about 60 minutes.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 14.3 g, Cholesterol 118.6 mg, Fat 15.5 g, Fiber 3.1 g, Protein 49.8 g, Sodium 2010 mg, Sugar 3.7 g
STUFFED FILIPINO FISH (BANGUS RELLENO)
Bangus relleno (stuffed milkfish) is a great dish to serve for guests. While it takes some time to debone the fish, the end result is truly delectable.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Remove scales, gills, and insides of milkfish; cut off part of the tail. Pound fish firmly to loosen it up. Cut fish open lengthwise from the backside. Scrape meat out into a saucepan over medium-high heat, being careful not to tear the skin.
- Squeeze 1/2 the lemon onto the fish meat; add soy sauce. Bring to a boil; cook until liquid is absorbed, about 2 minutes. Remove from heat and let cool, 5 to 10 minutes. Remove fish bones from the meat.
- Heat olive oil in a skillet over medium-high heat. Add onion and garlic; saute until onion is translucent. Add the fish meat, peas, carrot, celery, raisins, salt, and pepper. Cook until fish is opaque and flavors are combined, about 5 minutes. Let filling cool until safe to handle, at least 7 minutes.
- Stuff fish skin with the filling. Sew up any openings to seal in the filling.
- Heat vegetable oil in a deep saucepan. Fry the stuffed fish whole, turning as needed, until golden brown and crisp, 5 to 7 minutes. Place on a plate or flat work surface and slice fish crosswise.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 18.4 g, Cholesterol 29.6 mg, Fat 16.3 g, Fiber 3.4 g, Protein 14 g, SaturatedFat 1.7 g, Sodium 344.1 mg, Sugar 9.1 g
HOW TO COOK CHICKEN RELLENO (RELLENONG MANOK)
Chicken relleno is actually stuffed chicken but the only difference is the chicken is deboned.
Provided by Manny
Categories Chicken Recipe
Time 1h5m
Number Of Ingredients 27
Steps:
- Marinate deboned chicken in sprite, catsup, soy sauce, bouillon cubes and pepper overnight.
- Drain and prepare chicken for stuffing.
- Mix ground pork, beaten eggs, grated cheese, ham, raisins, onions, bay leaf and pepper.
- Stuff the chicken with ground meat mixture and quartered eggs.
- Sew the ends and bake for about 30-45 minutes in preheated oven at 350 °F.
- Slice and serve with liver sauce.
- Combine chicken liver and mashed saba.
- In a saucepan, heat oil and saute garlic and onion until soft.
- Add the liver mixture and the rest of the ingredients.
- Simmer until sauce thickens. Serves 12.
Nutrition Facts : ServingSize 1 g, Calories 250 kcal
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- Wash the fish thoroughly after coming home from the market.Slice open the back of the fish, towards the sides. Using a meat mallet, or the back of a large knife, pound the outer side of the fish, so that the meat is easier to take out.Hold the open cavity and using a spoon, scoop out the meat of the fish, removing the spine and bones. Leave the head and outer skin intact. Wash the skin and head. Marinate with calamansi juice, salt and black pepper. Set aside.In a bowl, flake the fish, removing any remaining bones. Season the fish meat with salt and pepper.
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- Place the skin and head of the bangus on a board or tray. Open the slit. Using a spoon, fill the empty cavity with the cooked fish meat. Fill the entire fish, making sure no stuffing comes out of the sides. Tie the fish with butcher's twine so the stuffing stays in place while pan-frying.Refrigerate the uncooked fish for 1 hour before pan frying.
- In a large skillet, over medium-high heat, pour the remaining vegetable oil. When oil is hot enough in 2 to 3 minutes, place the entire stuffed bangus inside the skillet. Use a splatter guard if the oil jumps out of the pan and gets uncomfortable for you.Pan fry each side of the bangus for 5 to 6 minutes till brown. When serving, untie and discard the butcher's twine. Place the fish on a serving platter. Slice in 3 to 4 serving parts. Serve warm with rice.
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