Relyenong Bangus recipe

Relyenong Bangus

by @yellowiam17
Prep Time
1hr 0min
Cook Time
30min
Total Time
1hr 30min

This our heirloom recipe

Ingredients

4 Servings
(1 serving = 65 grams per slice)
  • 1
    whole Milk Fish –clean and take out the meat
  • 2
    tomatoes chop
  • 4
    garlic- mince
  • 1
    medium onion –chop
  • 1
    small red bell pepper – fine dice
  • 1
    carrot – fine dice
  • 2
    small boiled egg- peel off the shell
  • 80g
    tomato sauce
  • 1/2tsp
    salt
  • 1/4tsp
    of ground pepper
  • 500mL
    cooking oil
  • 1
    medium egg beaten for binder

How to make Relyenong Bangus

    1. Season the fish meat with salt, ground pepper, squeeze calamansi or lemon juice, pound garlic and steam for 30 minutes.
    1. Clean the milk fish skin and head intact , season with salt and pepper inside and out, set aside
    1. Shred the fish and take out the bone, set aside
    1. Sautee all the ingredients except for eggs. Let it cool.
    1. Mix the egg beaten
    1. Stuffing the milk fish 2 tablespoon of sautéed ingredient, push the filling then 1 whole egg, alternate the stuffing.
    1. Wrap with aluminum foil to avoid damage of the fish skin upon frying.
    Step 1.1: 1
    1. Let it fry for 30 minutes side by side.

Tips & Tricks

  1. Let it cool for 30 minutes before slicing to avoid breaking the stuffed fish