Rellenong Bangus (Stuffed Milkfish)
Likely the most popular fish in the Philippines, Whitefish, or Bangus as it is called is found throughout the islands and is often considered to be the unofficial national fish. And Rellenong Bangus is among the most popular.
Bangus itself has a relatively neutral taste which lends itself well to complementary pairings and dishes like Rellenong Bangus where it won’t take center stage, but rather complement the dish as a whole. Otherwise it does well to be marinated with vinegar and garlic before being fried.
This preparation works out to be a rather healthy meal full of vegetables, and baked in the oven rather than fried in oil.
If you’re curious about it, the belly fat of the fish is considered to be the tastiest, and most prized part of the fish. In fact you can find Bangus belly separate from the fish for purchase, but you’re obviously going to pay a premium for this cut.
And since you’re preparing a feast, you should probably also be making Chicken and Pork Adobo.
Pairs well with Sauvignon Blanc and Pinot Grigio.
- 1 Whole Bangus (Milkfish), butterflied and deboned
- 3 Small Tomatoes
- ¼ Onion
- 1 Scallion Stalk
- 1" Piece of Fresh Ginger
- Preheat oven to 375 degrees
- Season butterflied bangus with salt
- Roughly chop tomatoes, onion, and scallion
- Mince ginger
- Season veggie mix with salt
- Place veggie mix on inside of butterflied bangus
- Place bangus in a baking pan and cover with foil
- Bake at 375 for 30 - 40 minutes
all images credit to Jenno