Stuffed Filipino Fish (Bangus Relleno) Recipe

Name: Stuffed Filipino Fish (Bangus Relleno)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) fillet whole milkfish (bangus), or to taste; 1 lemon; 1 tablespoon soy sauce; 2 tablespoons olive oil; 1 onion; 2 cloves garlic, crushed; 6 1/2 tablespoons green peas; 1 carrot, diced; 1 stalk celery, diced; 1/4 cup raisins, or more to taste; salt and ground black pepper to taste; vegetable oil for frying

Servings: persons

1 (8 ounce) fillet whole milkfish (bangus), or to taste
1 lemon
1 tablespoon soy sauce
2 tablespoons olive oil
1 onion
2 cloves garlic, crushed
6 1/2 tablespoons green peas
1 carrot, diced
1 stalk celery, diced
1/4 cup raisins, or more to taste
salt and ground black pepper to taste
vegetable oil for frying

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.
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.
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.
4
Stuff fish skin with the filling. Sew up any openings to seal in the filling.
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.

137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 ounce) fillet whole milkfish (bangus), or to taste, 1 lemon, 1 tablespoon soy sauce, 2 tablespoons olive oil, and more.

Yes, Stuffed Filipino Fish (Bangus Relleno) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Filipino Fish (Bangus Relleno)

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