Relyenong Bangus

Name: Relyenong Bangus
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Filipino
Ingredients: 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; 80 g tomato sauce; 0.5 tsp salt; 0.25 tsp of ground pepper; 500 mL cooking oil; 1 medium egg beaten for binder

@yellowiam17

Filipino Main Course Seafood

This our heirloom recipe

Prep Time

1hr 0min

Cook Time

30min

Total Time

1hr 30min

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.
1. Let it fry for 30 minutes side by side.

Tips & Tricks

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

@yellowiam17

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