Dinner · 60 min · filipino

Rellenong Bangus

✓ USDA-verified nutrition data

Ingredients

• 2 large Milkfish
• 1/2 lb Ground pork
• 1 Carrots
• 1 Potatoes
• 1/4 cup Green peas
• 2 tbsp Raisins
• 3 Eggs
• 2 tbsp Soy sauce
• 2 Calamansi

Steps

1. Steam the whole milkfish 12 minutes, until the flesh flakes; cool, then carefully peel back the skin in one piece and set it aside like a jacket.
2. Flake the meat, picking out every bone — this is fiddly work, and it matters.
3. Sauté the pork with diced carrots, potatoes, peas, and raisins, 8 minutes; season with soy sauce.
4. Fold the flaked fish into the pork mixture with 2 beaten eggs; this is the relleno.
5. Stuff the mixture back into the reserved skins, shaping them plump like the original fish.
6. Brush with the remaining beaten egg and pan-fry 4 minutes per side, until golden and set.
7. Slice into thick medallions to show the mosaic inside. Serve with calamansi-soy dip — impressive enough for fiestas, doable on a weekend.

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