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Rellenong Bangus

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When you serve this at a party, your guests will know their meal was truly made with love! Treat them to variety of flavors inside this one classic Pinoy dish.

INGREDIENTS

2 pcs ½ kg bangus
2 tbsp MAGGI® Soy Cooking and Seasoning Sauce
2 pcs calamansi, juiced
1/4 tsp freshly ground pepper
2 tbsp vegetable oil
1/2 kg lean double ground pork
1 head garlic, minced
1 pc large onion, small diced
2 pcs tomato, seeded and small diced
1/2 cup fresh green peas
2 sachets MAGGI® MAGIC ISDA
1/4 tsp freshly ground pepper
1/2 cup raisins, coarsely chopped (optional)
4 pcs egg, beaten
2 cups egetable oil for pan frying
1 cup banana catsup

Directions

1. Clean and scale the fish. Prepare for Rellenong Bangus. Marinate the skin with MAGGI Soy Sauce, calamansi juice and pepper and set aside. Meanwhile, place meat in a pan and barely cover with water. Simmer for 10 minutes, drain and set aside. Pick the bones, flake and set aside.

2. For the stuffing, sauté garlic, onion and tomato in oil. Add ground pork and sauté for 2 minutes. Add green peas and flaked bangus. Season with MAGGI MAGIC ISDA and pepper. Transfer into a bowl to cool. Once mixture is cooled, add raisins and egg. Transfer into a piping bag. Pipe mixture in the skin. Set aside for 1 hour.

3. Preheat oil in a large pan and panfry bangus for 3 – 4 minutes per side over medium heat. Transfer into a cooling rack to rest for 15 minutes. Slice on an angle 1-inch thick and transfer into a serving platter. Serve with preferred dipping sauce.

Nutrition Information

Number of Servings : 8-10 Servings
Nutrition Facts per Serving
Energy : 317 Kcal
Carbohydrates : 18g
Protein : 21g
Fat : 19g

GOOD TO KNOW:

Relleno is a Spanish word meaning "fill"or "stuff". Resting or cooling for about 10 minutes after cooking prevents the stuffing from breaking off while slicing.

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