MARIKINA POLYTECHNIC COLLEGE

FIRST SEMESTER
S.Y. 2020-2021

Food Selection, Preparation and Handling

JOB SHEET
RELLENONG BANGUS

Student’s Name:

Year and Section:

Performance Outcome:

Given the ingredients and materials, you should be able to prepare

Rellenong Bangus following the given procedure.

Time to complete task: 1 Hour and 30 minutes

Supplies and Materials:

 Sharp Knife
 Chopping Board
 Skillet
 Large bowl
 Spoon
 Spatula
 Shallow dish
 Ladle
 Tong

Equipment: Gas Stove and Gas tank

Ingredients:

 1 large whole bangus milkfish

 1 lemon juice
 2 tablespoons soy sauce
 1 cup water1 cup water
 1 L oil
 1 small onion peeled and chopped
 2 cloves garlic peeled and minced
 1 large carrot peeled and finely
 1/2 cup frozen green peas thawed
 1/4 cup raisins
 2 tablespoons oyster sauce
 salt and pepper to taste
 1/2 cup flour
Serving: 4

Procedure:
1. Scale fish and remove innards, leaving belly intact. Break the spine near
the tail and right below the head. Through the fish neck, insert a long,
thin spatula between the skin and the flesh all the way to the tail. Gently
 go around the sides of the fish with the spatula to loosen and separate the
flesh from the skin. Remove the spatula. Starting from the tail, squeeze
and push the flesh out through the neck. Pull the flesh including the big
bone out of the fish. Insert a long spoon into the cavity and gently scrape
the inside to remove any flesh left, making sure to leave skin and head
firm and intact.
2. In a shallow dish, combine the hollowed skin, lemon juice and soy sauce.
Marinate in the refrigerator for about 30 minutes.
3. Remove the big bone (spine) from the flesh. In a pot, bring about 1 cup
lightly salted water to a boil. Add the fish meat and cook for about 3 to 5
minutes or until color changes. Drain from liquid. Flake and debone fish
meat.
4. In a skillet over medium heat, heat oil. Add onions and garlic and cook
until limp. Add carrots and cook for 1 to 2 minutes or until tender yet
crisp. Add fish meat, green peas and raisins. Cook, stirring occasionally,
until heated through. Add oyster sauce and stir to combine. Season with
salt and pepper to taste. Remove from pan.
5. In a large bowl, combine fish mixture and egg. Using a spoon, stuff and fill
fish mixture into skin. Sew the head to the body and any openings to
prevent the filling from spilling.
6. In a shallow dish, combine flour, salt and pepper to taste. Lightly dredge
stuffed fish in flour to coat.
7. In a wide, deep pan over medium heat, heat about 3 inches deep of oil
(enough to deep-fry fish fully submerged). Add fish and cook, gently
turning on sides as needed, until golden and crisp. Remove from pan and
drain on paper towels. Let stand and allow to cool before slicing. Serve
with ketchup.
Notes:
 Do not overstuff the bangus as it may burst during frying. Use any leftover
fish mixture to make lumpia or fish patties. One other method I've seen is
wrapping the stuffed fish (without dredging in flour) tightly with aluminum
foil or banana leaves before frying. Although it does make turning the fish
during the frying easier, this method does not yield the same crisp results
as dredging in flour and directly frying the bangus in oil does.

Source: https://www.kawalingpinoy.com/relyenong-bangus/

Assessment Method/s:
Performance Criteria Checklist
Oral Questioning

Submitted to: Date:

 JOB SHEET PERFORMANCE CRITERIA
CHECKLIST
RELLENONG BANGUS

CRITERIA
YES NO
Did you…
1. wear your complete PPE uniform?
2. prepare all the tools and ingredients needed?
3. observe safety precautions and proper hygiene?
4. wash the tools and ingredients before using it?
5. scale fish and remove innards, leaving belly intact?
6. break the spine near the tail and right below the
head?
7. pull the flesh including the big bone out of the fish?
8. combine the hollowed skin, lemon juice and soy
sauce?
9. add onions and garlic and cook until limp?
10. combine fish mixture and egg using a spoon?
11. combine flour, salt and pepper to taste. Lightly
dredge stuffed fish in flour to coat?
12. follow the procedure in Rellenong bangus?
13. finish the task on given time?
Signature: