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| 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."
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
Instructions :
| Prep : 40M | Cook : 4M | Ready in : 1H15M |
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- 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.
- 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.
- 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.
- Stuff fish skin with the filling. Sew up any openings to seal in the filling.
- 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.
Notes :
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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