The Filipino word for “milkfish” is bangus. It is the national fish of the Philippines. The word relyenong is from the Spanish relleno meaning ‘filled’ or ‘stuffed.’
RECIPE for Relyenong Bangus (Stuffed Milkfish)
|1 milkfish (about 750 grams)
soy sauce and calamansi mixture
1 medium onion, chopped
|2 tbsp butter
1 tbsp celery
1 tbsp kintsay
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste
1. Spoon out the milkfish flesh from its skin through an opening near the head, while leaving the skin intact. De-bone all the flesh and flake. Marinate the skin in the soy sauce and kalamansi mixture and pepper. Set aside.
2. Saute the garlic, onions and tomatoes. Add the ground pork. Season with salt and pepper.
3. When the pork just about cooked, stir in the fish flesh. Add the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.
4. Stuff the fish skin with this mixture. Sew the opening tightly.
5. In a large frying pan, deep fry the milkfish for 10-15 minutes.