Stuffed Filipino Fish (Bangus Relleno)

Stuffed Filipino Fish (Bangus Relleno)

by Lise Caron 2 years ago
0 (0)
20 minutes
263.8 kcal
18.4 g carbs
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Description

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.

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 ½ tablespoons green peas
  • 1 carrot, diced
  • 1 stalk celery, diced
  • ¼ cup raisins, or more to taste
  • salt and ground black pepper to taste
  • vegetable oil for frying
Directions
  1. 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. 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. 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. 4. Stuff fish skin with the filling. Sew up any openings to seal in the filling.
  5. 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.
Nutrition Facts
serving: 1 fish
calories: 263.8 kcal
carbohydrates: 18.4 g
protein: 14 g
saturated fat: 1.7 g
cholesterol: 29.6 mg
sodium: 344.1 mg
fiber: 3.4 g
sugar: 9.1 g