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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Saturday, July 19, 2014

    Rellenong Bangus

    Stuffed milkfish ( rellenong bangus) a little laborious to make but it's worth it, very yummy and perfect to prepare for the whole family specially during special gatherings.

    Ingredients for 3 regular size Milkfish:
    3 pieces milkfish  (properly cleaned)
    1 onion( diced)
    4 cloves garlic (minced)
    1 carrot (minced)
    1 cup green peas
    1 bell pepper (minced)
    1/2 cup raisins
    1/2 cup corn starch for dusting
    salt and pepper to taste
    cooking oil for frying

    Procedure:
    1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.




    2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.

    3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.


    4. After stuffing the fish, dust it with corn starch to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.

    5. After frying, set aside to cool before slicing ( slicing it while hot is easy to break) Serve it with rice and enjoy.


    Note: You can marinate the skin with soy sauce and calamansi juice if you want.
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    4 comments:

    1. Sis Mely, 'just tried it yesterday, though its difficult to debone the Milkfish, it was really delicious.

      ReplyDelete
    2. Make a trial taste to others and how to do it. If they like it but hate to prepare it, then sell a deboned and flaked ones. Business opportunity comes in, open more jobs those in need.

      ReplyDelete
    3. Can i used ordinary or all purpose flour aside from corn starch?

      ReplyDelete

    Item Reviewed: Rellenong Bangus Rating: 5 Reviewed By: Melys Kitchen
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