Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. Read more: http://www.pinoyrecipe.net/rellenong-bangus-stuffed-milk-fish-recipe/#ixzz43iDXGnEa Follow us: @pinoy_recipes on Twitter | PinoyRecipedotnet on Facebook Rellenong BangusIngredients 1 large size bangus 1 onion, chopped finely 4 cloves garlic, minced 1 small size carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp vetsin (optional) 1 tsp salt 1/2 tsp Worcestershire sauce 1 green bell pepper, chopped finely 2 tbsp flour cooking oil for frying ham, finely chopped cooked peas Rellenong Bangus Cooking Instructions: Read more: http://www.pinoyrecipe.net/rellenong-bangus-stuffed-milk-fish-recipe/#ixzz43iDcQHh9 Follow us: @pinoy_recipes on Twitter | PinoyRecipedotnet on Facebook Scrape fish scales. Clean the fish. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup. Read more: http://www.pinoyrecipe.net/rellenong-bangus-stuffed-milk-fish-recipe/#ixzz43iDihs00 Follow us: @pinoy_recipes on Twitter | PinoyRecipedotnet on Facebook Home » Christmas Recipes » Rellenong Bangus (Stuffed Milk Fish) Recipe Next - Chicken Pastel Recipe (Chicken Casserole Baked in a Crust) > Rellenong Bangus (Stuffed Milk Fish) Recipe 21 DEC Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. rellenong bangus recipe Rellenong BangusIngredients 1 large size bangus 1 onion, chopped finely 4 cloves garlic, minced 1 small size carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp vetsin (optional) 1 tsp salt 1/2 tsp Worcestershire sauce 1 green bell pepper, chopped finely 2 tbsp flour cooking oil for frying ham, finely chopped cooked peas Rellenong Bangus Cooking Instructions: rellenong bangus ingredients Scrape fish scales. Clean the fish. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup. rellenong bangus Filipino Recipes Portal Content is now Protected by: DMCA.com Please Recommend this Filipino Recipe: Share on Tumblr About the author: Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 7 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest. Ed Joven – has written all the posts on Filipino Recipes Portal. Read more: http://www.pinoyrecipe.net/rellenong-bangus-stuffed-milk-fish-recipe/#ixzz43iDoIRPH Follow us: @pinoy_recipes on Twitter | PinoyRecipedotnet on Facebook