Relyenong Bangus or stuffed milkfish is one of the most popular milkfish dishes in the Philippines. This is laborious to prepare but it’s worth it, good to serve in special occasions, because this will surely capture the hearts of your guests.
3 milkfish (properly cleaned)
1 onion( diced)
4 cloves garlic (minced)
1 carrot (minced)
1 cup green peas
1 bell pepper (minced)
1/2 cup raisins
1/2 cup corn starch for dusting
salt and pepper to taste
cooking oil for frying
1.Pound the fish gently to loosen meat from the skin, then remove all the meat and bones from inside the fish by scraping it with a spoon or handle of a ladle. Remove the central bone by breaking it in the tail and near the head.
2. Over low heat cook the fish meat, then let it cool and remove all the bones, set aside.
3. Saute the garlic and onion then add the de-boned and flaked fish, stir then add the rest of the ingredients and simmer until done. Stuff the skin of the fish with the filling.
4. After stuffing the fish, dust it with corn starch to avoid oil from splatting when you fry it. Heat the oil and deep fry the fish until golden brown.
5. After frying, set aside to cool before slicing ( slicing it while hot is easy to break) Serve it with rice and enjoy.
Note: You can marinate the skin with soy sauce and calamansi juice if you want.