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Relyenong Bangus (Filipino Stuffed Milkfish)

Relyenong Bangus (Filipino Stuffed Milkfish)

Relyenong Bangus is the Filipino art of transforming milkfish into an elegant celebration dish by deboning it whole, flaking its meat, mixing it with sautéed vegetables and seasonings, then restuffing the fish skin and frying it until golden - a meticulous process that elevates a humble fish into a masterpiece of texture and flavor.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Filipino, Spanish
Servings 4
Calories 385 kcal
Difficulty Intermediate

Equipment

  • Large, shallow pan for frying (kawa/kawali) ensures even cooking
  • Long, thin metal spatula (panghimay) for deboning
  • Kitchen twine and needle (sinulid at karayom) for sewing the fish
  • Sharp knife (kutsilyo) for precise cuts
  • Cutting board (Tabla) for preparation
  • Mixing bowls (mangkok) for marinating and mixing filling
  • Wooden Spoon (Sandok Kahoy) for gentle mixing
  • Strainer [Salaan] for draining
  • Paper towels for removing excess oil
  • Meat thermometer (optional) for ensuring proper cooking temperature

Ingredients
 

For the Fish:

  • 1 large whole bangus milkfish, about 1 kg
  • Juice of 1 lemon kalamansi can be substituted
  • 2 tablespoons toyo soy sauce
  • 1 cup tubig water
  • Oil for frying

For the Filling:

  • 1 sibuyas onion, finely chopped
  • 2 bawang garlic cloves, minced
  • 1 large carrot carrot, finely diced
  • ½ cup gisantes green peas
  • ¼ cup pasas raisins
  • 2 tablespoons oyster sauce
  • Asin at paminta salt and pepper to taste
  • 1 itlog egg
  • ½ cup Harina all-purpose flour

Instructions
 

  • Begin with fish preparation at room temperature: Scale and clean the milkfish while keeping the belly intact (Linisin ang bangus at panatilihing buo ang tiyan). Break spine near tail and head.
  • Carefully debone the fish: Insert spatula between skin and flesh. Gently separate meat from skin (Dahan-dahang ihiwalay ang laman sa balat). Push meat out through neck (Itulak ang laman palabas sa leeg). Clean cavity thoroughly (Linisin mabuti ang loob).
  • Marinate cleaned fish skin in mixture of lemon juice and soy sauce for 30 minutes in refrigerator at 4°C/40°F (Ibabad ang balat ng isda sa pinaghalong katas ng lemon at toyo ng 30 minuto sa refrigerator).
  • Prepare filling at appropriate temperatures: Boil fish meat in salted water at 100°C/212°F (Pakuluan ang laman sa maalat na tubig). Flake and debone thoroughly (Pisapisahin at tanggalin lahat ng tinik). Sauté aromatics over medium heat at 175°C/350°F (Igisa ang mga pampalasa). Add vegetables and seasonings (Idagdag ang gulay at pampalasa). Cool mixture completely before adding egg (Palamigin bago idagdag ang itlog).
  • Assemble and cook: Carefully stuff the fish skin (Ipalaman sa balat ng isda). Sew openings closed (Tahiin ang mga butas). Dredge in seasoned flour (Ibalot sa harina).
  • Fry at 175°C/350°F until golden (Prituhin hanggang maging golden brown). Let rest 5-10 minutes before slicing (Palamigin ng 5-10 minuto bago hiwain).
  • When reheating, ensure internal temperature reaches 63°C/145°F (Kapag iinitin, siguraduhing umabot sa 63°C/145°F ang init sa loob).

Tips from Lola's Kitchen

  1. Choose a bangus that's fresh and at least 1 kg in weight
  2. When deboning, work slowly and carefully to keep skin intact
  3. Don't overstuff - leave room for the filling to expand
  4. Use fine kitchen twine for sewing - dental floss works in a pinch
  5. Let the fish rest 5-10 minutes before cutting to set
 

Nutrition

Calories: 385kcalCarbohydrates: 18gProtein: 28gFat: 22gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 580mgPotassium: 38mgFiber: 3gSugar: 0.1gVitamin C: 0.01mgCalcium: 157mgIron: 7mg
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