When you are cooking Rellenong Bangus, there is a big tendency that the bangus skin won’t cover all the meat stuff (ground pork and crushed bangus flesh). Now, what are you going to do with the left overs? Bake it.
But, we can also consider making this one from scratch. I won’t elaborate on how to prepare the ingredients as it’s already written in making Rellenong bangus.
This is easier to make that frying. This is also good for people who can multi-task.
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.