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.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 264 Calories

Ingredients

• vegetable oil for frying
• 1 lemon
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 2 cloves garlic, crushed
• 1 tablespoon soy sauce
• 1 carrot, diced
• 1 onion
• ¼ cup raisins, or more to taste
• 1 (8 ounce) fillet whole milkfish (bangus), or to taste
• 6 ½ tablespoons green peas

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stuff fish skin with the filling. Sew up any openings to seal in the filling.

Step 5

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.