Rellenong Bangus: Stuffed Milkfish for a U.S. Kitchen
Dan
Filipino stuffed fish | Bangus | Celebration ulam
Rellenong bangus feels festive and generous, with seasoned milkfish filling tucked back into the skin and baked or pan-fried until golden.
Why make it: This simplified version uses butterflied boneless bangus or prepared fish skin when available, keeping the celebration flavor without the most intimidating prep.
Fresh From the Kitchen
What Is Rellenong Bangus?
Rellenong bangus is stuffed milkfish. The fish meat is removed, cooked with vegetables and seasonings, mixed with egg or binder, returned to the skin, and cooked until firm.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the fish
Some Filipino markets sell bangus prepared for relleno. If not, use a large boneless butterflied bangus and make a flatter stuffed version.
For cooking
Baking on a lined sheet is easier than deep-frying and still gives a clean sliceable fish.
Rellenong Bangus Recipe
This simplified version uses butterflied boneless bangus or prepared fish skin when available, keeping the celebration flavor without the most intimidating prep.
Shopping List
- large boneless bangus
- onion
- garlic
- carrot
- peas
- raisins
- soy sauce
- eggs
- breadcrumbs
- lemon or calamansi
- banana ketchup
Ingredients
Fish
- 1 large boneless bangus, butterflied, about 2 pounds
- 1 tablespoon calamansi or lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Filling
- 2 tablespoons oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 carrot, finely diced
- 1/2 cup peas
- 1/4 cup raisins
- 2 tablespoons soy sauce
- 2 eggs, beaten
- 1/2 cup breadcrumbs
For Serving
- Banana ketchup
- Steamed rice
- Tomato and cucumber slices
Instructions
- Season the bangus with calamansi, salt, and pepper.
- If using a prepared skin, scrape and chop the fish meat; if using butterflied fish, gently remove some meat from the thickest areas and chop it.
- Saute onion, garlic, carrot, peas, raisins, and chopped fish until the fish is cooked.
- Cool the filling slightly, then mix with soy sauce, eggs, and breadcrumbs.
- Spoon the filling into the bangus skin or over the butterflied fish and shape neatly.
- Bake at 375 F until firm and golden, or pan-fry carefully if preferred.
- Rest before slicing so the filling holds together.
Tips For The Best Rellenong Bangus
- Cool the filling: Hot filling can scramble the egg binder too early.
- Chop finely: Small pieces make the stuffed fish easier to slice.
- Use parchment: It helps move the fish without tearing the skin.
- Rest before cutting: Slices look cleaner after the filling settles.
How To Serve And Store
Serve warm with banana ketchup, rice, and a fresh tomato-cucumber side. Refrigerate leftovers for up to 3 days.
Common Questions
Can I make this with another fish?
A large boneless trout or branzino can work, but the flavor will not be bangus.
Can I skip raisins?
Yes. They are optional.
Can I fry instead of bake?
Yes, but baking is easier and less fragile.
Can I make it ahead?
Prepare the filling and fish earlier in the day, then bake before serving.
Is rellenong bangus a holiday dish, a party dish, or a whenever-you-have-patience dish? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
