Stuffed Filipino Fish (Bangus Relleno) recipe
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Ingredients
- 1 (8 ounce) fillet whole milkfish (bangus), or to taste 1 lemon 1 tablespoon soy sauce 2 tablespoons olive oil 1 onion 2 cloves garlic, crushed 6 ½ tablespoons green peas 1 carrot, diced 1 stalk celery, diced ¼ cup raisins, or more to taste salt and ground black pepper to taste vegetable oil for frying
Nutrition Info
- 263.8 caloriescarbohydrate: 18.4 gcholesterol: 29.6 mgfat: 16.3 gfiber: 3.4 gprotein: 14 gsaturatedFat: 1.7 gservingSize: -sodium: 344.1 mgsugar: 9.1 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Filipino Fish (Bangus Relleno)
Directions
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Remove scales, gills, and insides of milkfish, cut off part of the tail. Pound fish firmly to loosen it up. Cut fish open lengthwise from the backside. Scrape meat out into a saucepan over medium-high heat, being careful not to tear the skin.
Squeeze 1/2 the lemon onto the fish meat, add soy sauce. Bring to a boil, cook until liquid is absorbed, about 2 minutes. Remove from heat and let cool, 5 to 10 minutes. Remove fish bones from the meat.
Heat olive oil in a skillet over medium-high heat. Add onion and garlic, saute until onion is translucent. Add the fish meat, peas, carrot, celery, raisins, salt, and pepper. Cook until fish is opaque and flavors are combined, about 5 minutes. Let filling cool until safe to handle, at least 7 minutes.
Stuff fish skin with the filling. Sew up any openings to seal in the filling.
Heat vegetable oil in a deep saucepan. Fry the stuffed fish whole, turning as needed, until golden brown and crisp, 5 to 7 minutes. Place on a plate or flat work surface and slice fish crosswise.