Stuffed Filipino Fish Bangus Relleno Recipes

FILIPINO BAKED MILKFISH (BAKED BANGUS)

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.

STUFFED FILIPINO FISH (BANGUS RELLENO)

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.

HOW TO COOK CHICKEN RELLENO (RELLENONG MANOK)

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.