Rellenong Bangus is a stuffed fish filled with its own meat.

Typically we used milkfish because it has strong elastic skin and easy to fleshed out. Its meat
are deboned and sautéed with garlic, onions and tomato. Ground pork meat is added to fill-in the space vacated by fish innards and bones.
To make the savory flavor we add raisins, sweet minced pickle and carrots. The egg will keep the stuff after cooking. Really, this dish needs your patience
and labor of love to achieve great tasting Relleno.

Recipe Ingredients:

 1 large milkfish (bangus)

 1/4 kilogram ground pork
 1 bulb onion, minced
 3 cloves garlic, minced
 1 medium carrot, minced
 1/4 cup of chopped red bell pepper
 1 egg
 1 small pack of raisin
 50 grams of pickles
 1 teaspoon salt
 1 teaspoon ground black pepper
 Banana leaves for wrapping

Marinate:

 1/4 cup soy Sauce

 2 pcs calamansi

Recipe Cooking Procedure:

Preparation:

1. Remove the fish meat with the use of flexible stainless flat bar inserting it to an opening cavity on fish neck (see illustration below). Carefully
push the bar between the fish skin and meat. Finally, break the spine at the base of the tail and then squeeze the meat out to the opening
cavity.

Note: If you find difficult to remove the flesh, some fish vendor offer free service of removing the meat.

2. Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
3. Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from its meat.

Cooking Procedure:
1. Saute garlic and onion.
2. Add ground pork and milkfish meat. Seasoned with salt and pepper to taste. Stir fry for about 3~5 minutes. Set aside until it cools down.

3. On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell pepper, and beaten eggs.
4. Stuff the sautéed ingredient inside the fish.

5. Wrap the staffed bangus with banana leaves and tie it.
6. Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5~7 minutes on each side.
7. Serve with catsup.
Cooking Tips:

Cooking Tips:

 You can also cooked the relleno inside an oven. If you do this no need to wrap the fish with banana leaf but need to brush the fish skin with
oil to keep it moist. Set your oven to 375 deg F (190 deg C) and cook for about 20~30 minutes or until the fish skin color turn dark brown.