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Rellenong Bangus Recipe

| On 22, Apr 2012

Rellenong Bangus: Look how rich the fillings inside

Rellenong Bangus is a milk fish stuffed with meat and shredded vegetables and deep fried. This is a very meticulous and a very long recipe,but very delicious.

The removing the flesh and retaining the skin intact is a very hard thing to do. Go thing, vendors in the local market near our place (Commonwealth Market) can do it for you. They use special ruler-like spatula that can remove the flesh with bone. The local vendors are like doing it for years as they are sliding those rulers inside the fish like slicing a jelly. Those moves by the vendors serves as entertainment for me.

Note: This was cooked for my dad’s birthday, so this is for 5 pieces of bangus.

Here are the ingredients:

  • 5 pieces of bangus – scaled, meat removed from the skin.
  • 1 kilo of ground pork
  • 2 medium carrots – finely chopped
  • 2 medium bell pepper – seeds removed and finely chopped
  • 4 cloves garlic – minced
  • 2 medium onions – finely chopped
  • 3 spoon raisins
  • 3 eggs
  • 1/2 cup flour
  • 3 spoon salt
  • Ground pepper
  • Chicken breading
  • Seasonings
  • Oil for frying


  1. Wash the skin of bangus and set aside.
  2.  Boil the flesh bangus until cooked. Remove from heat and let it stand to remove the remaining water.
  3. Crush and remove the bones. Set aside.
  4. In another pan, saute garlic and onion.
  5. Add the ground pork, carrots and bell pepper. Let it simmer.
  6. Remove from heat and combine with the bangus flesh.
  7. Add raisins, ground pepper, seasonings, eggs, flour and mix well.
  8. Insert the mixture inside the bangus skin and coat them with chicken breading.
  9. Fry until the skin is golden brown.
  10. Serve and enjoy.

These 5 pieces of Rellenong Bangus can feed 15-20 people

This recipe requires time and patience. So, I advise that you cook this 2-3 hours before a meal. You can also add more vegetable in the mixture like spring onion, potato and many more.

The above recipe can feed 15-20 people. Therefor, it is worthy to cook one.


Learn more the author of this post:


I am Ringo and allow me to say not an ordinary man. I’ve been working home base since 2009 and as of now, has no plans of returning to corporate. Web designer. Frustrated chef. Foodie. Good son (ehem!). Good father (to two labrador retrievers). And, a servant of God.

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