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:

Ingredients:

• 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
• Raisins
• 1/4 cup water
• salt and pepper to taste
• oil for frying

Read: Sinigang na Bangus Recipe

Procedure:

1. Boil the flesh of the bangus and let it cool.
2. Then, crush the flesh using your hands. This will give you a chance to feel and remove the bones. Set aside.
3. In a pan, saute garlic, onion, carrots, and potatoes.
4. Put into low heat and add the ground pork. Continue to mix until cooked.
5. Remove from fire and let it cool for a few minutes.
6. In a cup combine the 1/4 cup water and 1/2 cup flour. Then, add to the meat and veggies, and mix well.
7. Add eggs, raisins, and spring onion, and mix well.
8. Carefully put the mixture inside the bangus skin.
9. Coat with chicken breading
10. Deep fry until the skin becomes crispy.

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