Relyenong Bangus
Relyenong Bangus (Stuffed Milkfish)
Relyenong bangus—deboned milkfish stuffed with sautéed flaked fish, raisins, carrots, and peas, pan-fried until golden; the stuffed bangus every Filipino...
Serves 6 · 1h 25m total
The Story
Relyenong bangus is labor—and that is why it commands respect at the table. You split and debone a whole milkfish, flake the meat, sauté it with onions, tomatoes, raisins, and peas, then pack the mixture back into the skin and fry until the outside crackles golden.
It is fiesta and Sunday ulam food in Luzon: impressive on a platter, best with banana ketchup or sweet-sour sauce on the side. Many families buy pre-deboned bangus now, but the stuffing logic is the same—savory, slightly sweet, and sturdy enough to slice without falling apart.
It remains one of the most searched Filipino fish dishes because it looks harder than it is once you know the deboning trick.
Best paired with
Steamed rice, soy sauce with calamansi for dipping, tomato wedges, and atchara on the side.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Ask your fish vendor to debone the bangus—or buy butterflied, deboned milkfish to save time.
- ✦Chill the stuffed fish 20 minutes before frying so the filling sets.
- ✦Dredge lightly in flour for an even golden crust.
- ✦Fry on medium heat—too hot burns the skin before the center heats through.
- ✦Slice with a serrated knife to keep the stuffing intact.
Substitutions
- whole bangus → 2 large butterflied deboned milkfish from the palengke
- raisins → diced sweet pickle or omit
- green peas → diced green bell pepper
Ingredients
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Instructions
- 1
Split bangus along the back; carefully remove backbone and small bones. Scrape and flake the meat—keep the skin intact as one pouch.
- 2
Sauté garlic and onion until soft. Add tomatoes; cook until broken down. Stir in flaked fish, carrots, peas, raisins, patis, and pepper. Cool slightly; bind with beaten egg.
- 3
Pack filling firmly into the bangus skin. Close and shape into a fat oval. Chill 20 minutes.
- 4
Dredge both sides lightly in flour. Heat oil in a wide pan over medium heat.
- 5
Pan-fry 8–10 minutes per side until deep golden and crisp. Drain on a rack. Rest 5 minutes, then slice diagonally into thick pieces so the filling shows—like the photo. Arrange on a platter with tomato wedges and green onions scattered around. Serve with soy-calamansi dipping sauce and rice.
Kitchen Timer · 60 min prep first
25:00
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