Easiest Way to Make Favorite Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus

Hey everyone, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Homemade Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus estimated approx 90 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus using 10 ingredients and 8 steps. Here is how you can achieve that.

Recipe passed on from my Mom and her siblings. Cooking time includes prep time which is longer.

Ingredients and spices that need to be Get to make Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus:

1. 1 med-large Milkfish (Bangus)
2. 1 medium carrot, grated
3. 2-3 medium onions, chopped
4. 4-5 cloves garlic, chopped
5. 4 large calamansi
6. 3-4 Tbsp soy sauce
7. to taste Salt & pepper
8. 1 egg, beaten
9. Cooking oil
10. Needle and string

Steps to make to make Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus

1. At the store, have them remove the scales and fins of the bangus or milkfish. Or do it yourself. Careful not to tear the skin of the fish.
2. Slit a small opening with your knife (2-2.5 inches) on the top (bone area), cut starting from the fish head. This is so you can remove the guts, bones, and get the meat. Experts do it just from the head/gill opening alone. This is harder, you can try though :) Cut the main fish bone attached to the head, and try to detach it from the skin. Remove the inedible guts of the fish, in the head area and just before the stomach. Place over running water to clean off the blood. Continue pulling on the main fish bone, use the back of a spoon to separate the meat from the skin. Remember not to tear the skin when you remove the bones and flesh. Leave the stomach area (black fatty part- delicious) attached. Try to get the skin inside out through the small slit you created so you can properly remove the flesh and bones. Always wash off any blood then collect in a bowl.
3. Once the fish is just all head+skin, marinate it in 1-2 calamansi juice and 1-2 Tbsp soy sauce, depending on how large your fish is. Set aside.
4. In a pot place all the fish meat and bones and cover. Cook at medium heat. Don't place water, as liquid will come out from the fish meat. Do not season yet.
5. Once cooked, remove from heat, strain and let cool. Discard fish broth or keep for use in another dish. Once meat cools, start de-boning. Remove all fish bones including thin, small ones. Those are annoying. ;)
6. In a wok, heat oil and saute garlic, onions, and carrots. Add the boneless fish flesh. Season with remaining calamansi juice (to taste, be careful not to make it too sour), soy sauce (be careful not to put too much that it darkens the meat), salt and pepper to taste. Mix well. Adjust accordingly. Let it cool.
7. Once cool, add the beaten raw egg- Leave a little for coating the skin later. Mix well. This serves as the binder to let you easily stuff it back in to the fish skin. Don't over stuff, so it cooks well when you fry. There is a tendency for it to become mushy (mouth feel) when it's over stuffed. Once stuffed, the fish should look slender but not loose. Sew close the opening with a needle and string. Any clothes needle, string or thread will do.
8. Heat oil in an oblong pan. Oil should cover half of the fish when you lay it on the pan. Make sure it's hot enough before you put the fish in. Brush the stuffed fish with the remaining beaten egg before frying. Fry one side first. Fish should be golden on the white areas and a little blackish on the darker areas of the skin before turning it on the other side. (See photo) Once golden, serve and enjoy. You can use the remaining fish-egg mix as filling for lumpia (like spring rolls) or omelettes. :) They're delicious!

While that is certainly not the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The stark reality is that will get your creative juices flowing so that you may prepare excellent lunches for the family without needing to complete too horribly much heavy cooking at the approach.

So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Stuffed Fish - Boneless MilkFish Relleno - Relyeno na Bangus. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!