Rellenong Bangus Recipe
Mar 20, · Rellenong BangusHello, I am back again with this all time favorite Filipino ebrovary.comients1 bangus or milk fish1/4 cup raisins2 tbsp soy sauce1 lemon o. Apr 05, · Ingredients 1 large whole bangus milkfish juice of 1 lemon 2 tablespoons soy sauce 1 cup water oil 1 small onion peeled and chopped 2 cloves garlic peeled and minced 1 large carrot peeled and finely chopped ? cup frozen green peas thawed ? cup raisins 2 tablespoons oyster sauce salt and pepper .
Last Updated on July 30, by Ed Joven. Rellenong Bangus Recipe 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. To make Relyenong Bangus more savory we added some raisins, sweet minced pickle and carrots.
The egg will keep the stuff after cooking. Rellenong Bangus dish really needs a lot of patience and labor of love to achieve a great tasting Relleno.
Your email address will not be published. Please Subscribe to our Youtube Channel. Enjoy these free Filipino Recipes and experience the awesome taste and delectable flavors of Filipino Food. Share 3K. Tweet Pin Yum 2. Food Advertisements by. Rellenong Bangus is a delicious Filipino Food, stuffed with a mixture of fish meat, bell peppers, green peas, raisins, and potatoes. Print Recipe Pin Recipe.
Prep Time 25 mins. Cook Time 52 mins. Total Time 1 hr 17 mins. Course Main Course. How to roast and salt nuts Filipino. Servings 2. Calories kcal. 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 bonestarting 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. Pick out bones. Flake meat. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Transfer cooked mixture to a plate. Cook, then, add raw egg and how to disable avg antivirus free. Fill in mixture in bangus skin.
Wrap bangus in wilted banana leaves or aluminum foil. Garnish with sliced fresh tomato, spring onions or parsley. Recommended Recipe Video:. Keyword Bangus Recipes, Seafood Recipe. Tried this recipe? Leave a Reply Cancel reply Your email address will not be published. Leave this field empty. Footer Search. Appetizer Recipes. Rank your etsy products at etsygeeks.
Rellenong Bangus Recipe
Rellenong bangus is one of the most popular dish in the Philippines. On top of the delicious taste and unique process of preparation compared to other fish recipes, the amount of work involve is tedious. Separating the skin from the meat and deboning and flaking of the milkfish meat requires a lot of patience. But after all the hard work of deboning, marinating the skin, cooking the meat with all the ingredients, stuffing the skin with the fish meat mixture and frying is the reward of eating a unique and delicious Filipino dish.
Then squeeze out the fish meat from the skin beginning from the tail and afterwards you can remove the fish bones after boiling the fish meat see video on the bottom the actual process. The second method requires a good skill in scraping the meat. But I guess practice makes perfect. Also, there are many kinds of kitchen ladle nowadays. But you can easily use a pallete knife or frosting spatula. Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes.
Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting. Hi Candy, no need to wrap it in banana leaves because it is already coated with flour. May I use your recipe in my project? Hi Nicole, Sure you can.
In that case, I understand your reasons. I will look for another recipe. The contents of an app is not indexed in search engines like Google or Yahoo. Just experiment which temperature is best. Im planning to sell rellenong bangus, i was thinking to sell eat ready to eat.
Does anyone have a good halibut recipe or recipes? Not one with lemon or lime and NO Bell Peppers please. Your email address will not be published. Anti-Spam Quiz: Which is spicy, chili or lemon? Prep Time 1 hr. Cook Time 30 mins. Total Time 1 hr 30 mins. Course: Fish Recipe. Cuisine: Filipino. Keyword: rellenong bangus, stuffed bangus. Servings: 2 to 3 Servings. Calories: kcal. Author: Manny. 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 fish with soy sauce and calamansi lime juice. Set aside. Boil fish meat in a cup of water. Pick out bones. Flake meat. Heat 1 Tbsp. Add 1 cup of water and simmer until the liquid evaporates. Saute again until brown and set aside. Saute garlic until brown. Add onion and saute.
Add carrot and stir for 2 minutes. Stir in fish meat, green peas, raisins, ground pork and bell pepper. Season with salt and ground pepper, oyster sauce and Worcestershire sauce.
Saute for a few minutes then turn off heat. Transfer cooked mixture to a plate and let it cool. Then, add raw egg and flour and mix thoroughly. Fill in mixture in bangus skin then sew the head opening with needle and thread.
Dredge the bangus in flour until well coated Fry until golden brown. Cool before slicing. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup. Author Bio Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes.
Previous Post: « Pinais na Hipong Ilog. Comments Hi! Do you fry it with the wrapped banana leaves? Appreciate your response. Thank you! Leave a Reply Cancel reply Your email address will not be published.