Relyenong Bangus


A delicious stuffed fish recipe often served at parties.

Time Allocation

Preparation Time:

1 hour 30 minutes

Cooking Time:

17-20 minutes

  • 1 large Milk Fish

  • 2 pieces Calamansi juiced

  • 2 tablespoons Soy Sauce

  • 2 tablespoon Oyster Sauce

  • 0.5 cup All Purpose Flour coat the fish

  • 1 large Carrot cut into strips

  • 1 can Peas

  • 50 grams Raisins

Pantry Staples
  • 1 cup Water

  • 0 Salt and Pepper

  • 2 cloves chopped Garlic

  • 1 piece Egg

  • 1 small chopped Onion

How to Cook

1. Separate milk fish skin with its flesh by scooping out the insides of the fish gently with a spatula, making your way gently around the skin of the fish. Squeeze until all the flesh and bones are out.
2. In a dish, marinate milk fish with calamansi juice and soy sauce, refrigerate for 1 hour.
3. Separate bones from milk fish skin. In a pot, boil 1 cut water that has been lightly seasoned with salt and pepper. Add flesh in the pot and cook for 3-5 minutes or until the water color changes. Drain and flake fish.
4. Heat pan over medium fire and add oil. Sauté onion and garlic, add carrots and cook for 2 minutes. Add fish, raisins, peas, and oyster sauce. Rest and allow to cool.
5. Add egg into the mixture. Stuff the mixture in the hollowed-out milk fish skin. Sew its head back onto its body.
6. Coat the fish with flour.
7. In a deep pan, heat oil about 3 inches deep over medium heat. Fry fish for 5-10mins or until the skin is