Rellenong Bangus is a delicious dish. The flavors are amazing. However, making it requires an extreme amount of patience.
Confused but delighted are two adjectives I can use to describe the experience of my taste buds the first time I ate rellenong bangus.
When I announced that I will try to make rellenong bangus, my father gave me this annoying grin that was followed by a warning. He, however, accompanied me to the market saying his “suki” can help me.
Indeed, one of his suki amazed me. He used his ruler-like metal to separate the flesh from the skin with finesse. He did it like sliding a hot knife in butter.
Here is my rellenong bangus recipe:
- 1 kilo bangus – you can ask the seller if they can separate the skin from the flesh
- 1/2 kilo ground pork
- 3 medium red onions, chopped
- 5 cloves garlic, finely minced
- 3 medium carrots, peeled and brunoise
- 5 medium potatoes, peeled and brunoise
- spring onion, finely chopped
- 2 eggs
- 1/2 cup flour
- 1/4 cup water
- salt and pepper to taste
- oil for frying
- Boil the flesh of the bangus and let it cool.
- Then, crush the flesh using your hands. This will give you a chance to feel and remove the bones. Set aside.
- In a pan, saute garlic, onion, carrots, and potatoes.
- Put into low heat and add the ground pork. Continue to mix until cooked.
- Remove from fire and let it cool for a few minutes.
- In a cup combine the 1/4 cup water and 1/2 cup flour. Then, add to the meat and veggies, and mix well.
- Add eggs, raisins, and spring onion, and mix well.
- Carefully put the mixture inside the bangus skin.
- Coat with chicken breading
- Deep fry until the skin becomes crispy.