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Rellenong Bangus

Milkfish stuffed with a mixture of fish meat, bellpeppers, green peas, raisins, and potatoes. Can be fried or steamed.

Tip: Without the flour coating, wrap fish in banana leaf or aluminum foil and bake at 325°F for 30 minutes or until done.

Cooking Time: 43 mins

Serves: 5-7

Main Ingredients: Fish

Cooking Style: Fried

Collection: All-time favorites, Salo-salo

Difficulty: Advanced


  1. Combine Mama Sita’s Oyster Sauce, calamansi juice, salt and pepper. Marinate the fish skin in this mixture for 30 minutes. Set aside the marinade.
  2. In a medium-sized saucepan, boil water. Add the fish meat and cook just until it turns white. Drain and pick out the bones.
  3. In a wok, heat oil and sauté the onions. Add the carrots, potatoes and green peas. Stir-fry until done.
  4. When the vegetables are tender, mix in the fish meat, marinade, Mama Sita’s Liquid Seasoning and raisins.
  5. Remove from heat and add the beaten eggs.
  6. Stuff this mixture into the fish skin until it reaches the neck. Dredge in flour.
  7. Deep fry with its head intact until the fish is golden brown.

Deboning the fish: Clean and scale the fish. Place the fish on a flat surface. Pound the body with the back of the knife or a mallet. Press your left hand firmly against the fish and with your right hand, jerk the tail upward. The idea is to break the middle bone of the fish. With a spoon, scrape out all the flesh and set it aside. Discard the middle bone.





¼ cup

60 ml

Mama Sita’s Garlic Oyster Sauce

½ tsp

2.5 ml

Mama Sita’s Liquid Seasoning

2 pcs

500 g each (approx)

Bangus (milkfish), whole

1 tbsp

15 ml

Calamansi (or lemon) juice

1 tsp

5 ml


¼ tsp

1 g

Black pepper, ground

1 cup

250 ml


2 tbsp

30 ml


2 pcs

80 g

Onion, chopped

1 pc

100 g

Carrots, chopped

½ cup

125 g

Potatoes, chopped

½ cup

125 g

Frozen green peas

⅓ cup

80 g


2 pcs

2 pcs

Egg, beaten

1 cup

127 g


2 cups

500 ml

Oil , for frying

See Also:

All-time favorites, Salo-salo
Cooking Style: Fried