Cooking Filipino Rellenong Bangus - Video

Here's something to pair for your Friday Monggo...

#aishorts #youtubeshorts #recipe

Ingredients:

Fish: 1 large whole bangus (milkfish), cleaned and scaled
Marinade: 2 tbsp Knorr Liquid Seasoning and 2 tbsp calamansi juice
Filling:
Shredded fish meat (from the bangus)
1 Knorr Pork Cube (mashed for deep savory flavor)
1 cup chopped carrots and ½ cup frozen green peas
¼ cup raisins and 2 tbsp oyster sauce
1 onion and 4 cloves garlic, chopped
1 egg (beaten) and ¼ cup all-purpose flour (as binders)
Cooking: Oil for frying and extra flour for dredging


Prep & Cook:

Prepare the Fish Skin:
Gently pound the fish to loosen the meat from the skin.
Snap the spine at the head and tail. Use a thin spatula to separate the meat from the skin through the neck opening, then carefully push/pull the meat out, leaving the head and skin intact.

Marinate: Rub the empty skin with the Liquid Seasoning and calamansi mixture. Set aside for at least 30 minutes.

Cook the Meat Filling:
Boil the extracted fish meat in 1 cup of water until cooked. Drain, let cool, and meticulously pick out all bones.
In a pan, sauté garlic and onions. Add the shredded fish meat, mashed Knorr Pork Cube, carrots, peas, and raisins.
Stir in oyster sauce and pepper. Cook for 10 minutes, then let the mixture cool completely.

Stuff and Bind:
Mix the beaten egg and flour into the cooled filling.
Carefully spoon the mixture back into the fish skin through the neck. Do not overstuff, as the filling expands slightly when cooked.
Sew the opening closed or secure it with toothpicks.

Fry the Fish:
Dredge the stuffed fish lightly in flour.
Deep-fry in hot oil over medium heat for about 5–7 minutes per side until the skin is golden brown and crispy.
Allow the fish to rest for a few minutes before slicing to let the filling set.

Enjoy!!!