Special relyenong bangus (stuffed milkfish)

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

41 Responses

  1. jokoness says:

    i usually fry mine, but then before i do, i usually roll (??) the fish in flour+pepper for added crispiness, the skin tastes better and my really maarte brother who doesn’t like to eat the skin eats it. hehe.

    i have never tried stuffing the relleno with eggs. good idea. =)

  2. Connie says:

    You mean dredge in flour and pepper? Hmmm, flour+pepper sounds good.

  3. schutz says:

    I like it too, actually na-try ko rin po is dredging the fish in the flour with some peppers on it, yummy din po. Pero I wanted also to try this one with hard boiled eggs inside i think that would also be good. thanks for this site.i really like this one. God bless!

  4. Nadia says:

    oh my…i swore off making relleno because of all the prep work, but those eggs peeking out look so irresistable. relleno just got a lot fancier. my youngest’s son is celebrating his bday this saturday, perfect excuse for making relleno! Thanks for the insipiration…:razz:

  5. peterb says:

    My wife really likes relyenong bangus. I guess, now is a good time to try this. Thanks for sharing! :smile:

    I once used japanese bread crumbs on fried tilapia. Really crunchy! :lol:

  6. abby says:

    oh wow i’m so glad i found this site! i love rellenong bangus and we recently had a store-bought one and it was just awful.

    now i can “try” doing this at home!

  7. Gerald says:

    I used to be so scared of eating bangus because of all the bones. My favorite is daing, but relyenong comes in at second.

  8. darlene says:

    I love your website, even when i am at work i check your website (only on breaks though :smile: ) and sometimes, i tease my friend in tennessee who lives far from asian stores..i copied and pasted some of the pictures…and she can’t wait for me to visit her next month..i will be bringing some filipino ingredients (as we have some asian stores around here in ohio)..Thank you for all your cooking tips..both of my kids love filipino dishes..GOD BLESS

  9. Connie says:

    schutz, the eggs make them look even more appetizing, ‘no?

    happy birthday to your boy, nadia! and have fun!

    peterb, wow, gives tilapia a tempura texture, huh? i think my kids will like that.

    great, abby, there’s nothing like home cooked food.

    gerald, you can buy fully deboned (seasoned or unseasoned) bangus fillets these days.

    happy cooking, darlene. :)

  10. gina says:

    what a blessing!! how i wanted 2 cuk rellenong bangus but all the recipes i saw was, well, hard to follow. finally, you posted one. i can now treat myself with dis one, tnx.

    Q: aside from oven, what are other possible alternatives to grill this rellenong bangus? tnx.

  11. Connie says:

    GIna, you can brush the skin with oil then wrap it in banana leaves. Grill over live coals and it’s really delicious! :smile:

  12. cryz says:

    your rellenong bangus is really good. i tried it last weekend and my kids simply liked it especially having that egg stuffed inside. that’s great!

  13. Connie says:

    That is good to know, Cryz. :)

  14. chie says:

    thanks 4 this recipes,now i can do it by myself w/o the help of my mom.great!

  15. joan esplanada says:

    its a lot of work to take all those bangus bones,what i do is i include it with the meat,bellpeper,carrots,garlic etc have it all grind sa palengke thats it no more peeling of the bones

  16. Ira says:

    Try not to steam the milkfish before deboning. Then saute the stuffing except the beaten eggs. After sauteing, add the beaten eggs. Lots of hardwork but well worth it. Relleno taste better and jucier.

  17. elle says:

    wow!! the egss are not the bad. i want to try the idea!!

  18. Connie says:

    Have fun with it, Elle. :)

  19. Monalisa says:

    This is always our traditional meal every party we have in the Philippines. Now, I move in Celtic (Ireland) – I haven’t eaten this for 5 years now.

    It takes a lot of patience and love to make this thats why it is so special.

    the only difference we made in this recipe is we add raisin. You are right put this in oven is more healther than deep frying.

  20. Lynne says:

    how come the relleno i made came out soggy and the skin wasnt crispy? iwas testing how it turned out before i dared make one for a party. i marinated the skin in soy sauce n calamnsi juice then stuffed it then fried.did i do something not right?help…

  21. catt says:

    pls help me how to make relyenong bangus pls…..

  22. theresa says:

    hi again connie, ask ko lang po kung puede yung stove top oven? thanks again.

  23. Connie says:

    Am not familiar with stove top oven.

  24. theresa says:

    stove top oven yung pinagiinitan po ng pizza yung cheap prices po na pizza like sa palengke or sa mga schools meron po kasi ako nabili sa marikina

  25. Connie says:

    WEll, you can try. Or you can always fry the bangus in a little oil.

  26. theresa says:

    na try ko na po pwede po sya thank you very much ang sarap po. bitin nga kain namin sabi ng husband ko sana daw 2 ginawa ko gutom pa daw sya he he he luto daw ulit ako bukas. he he

  27. christinne says:

    hi! this is my first tym to visit your site and i liked it. I’m just wondering if I can use a small salmon rather than bangus ‘coz I live in rural Alaska and it costs a lot to buy bangus here. They are not even scaled or deboned. thnx!

  28. Connie says:

    Christinne, I think any fish can be stuffed so long as it’s the right size.

  29. Meili says:

    Ha! This one dish I always used to ask for but could never get. Too much work even for Christmas. Thank goodness we can buy it in the supermarkets now.

  30. carolina says:

    Hello Connie,

    I have been in America since my teens. Karon mag singkuenta euno na karong Augusto. paborito sad nako ang rellionong bangus.thank you for sharing the recipe. kong puede duna ba moy recipe sa chinese chorizo mao gayod nang akong mas paborito sa gamay pa ko. dili tam-is pareho sa tagalog nga langunisa. ang flavor my garlic ig sugba sa charcoal humot kaayo. chorizo sa Cebu gyod.

    daghan kaayong salamat, carolina

  31. lucy says:

    grabe masyado syang matrabaho hehehe… di ko alam if may tyaga me mag debone sa bangus baka mamaya eh pritohin ko nalang haha.. tnx connie.

  32. maria cristina marcelo says:

    i luv eating relyenong bangus that’s why i want to know how to cook it. Can you please teach me how to deboned the bangus easily, then i want to try it by myself.

  33. anthony says:

    looks crazy tasty. stuff anything and it’s automatically upgraded. too bad I missed this on my trip to the Philippines :(

  34. lloyd garcia says:

    i relly like this site ………..thankz sa mga recipes……more power and godbless….po….

  35. Judith B. Rances says:

    what about inserting hard-boiled Quill egg/s instead of chicken eggs?

  36. Jpol says:

    Hi Connie,
    Ilang beses ko na sinubukan ito, Fry at Oven. Sa Oven Set ko ng 210C in about 40 mins. Hindi nag kulay brown ang balat na halatang Hilaw pa pero dumikit sa ibinalot ko na Foil ang skin nito. Inulit ko ganun din. Try ko naman i fry dumikit naman sa kawali ang skin nito. Malapit na ako sumuko… Nilagyan ko naman ng Oil ang Foil na ibinalot ko sa bangus. Ano ba ang dapat gawin para maluto sya sa Oven na ndi dumidikit sa Foil ang balat?

  37. Jpol says:

    Yes ibinabad ko sya sa toyo na meron kalamansi mga 30 mins siguro at nilagyan ko rin ng oil ang foil pero dumidikit talaga sa foil. Naka 5 beses na ako ng try lahat ganun ang resulta hu hu hu Pero subukan ko ulit. Thanks sa reply.

    • You brush both the baking tray (or foil in your case) AND the fish with oil.

      Actually, pwede ring ipino-promote mo lang yang nakakakilabot na forum mo at di mo naman talaga sinubukan gawin yung relyeno. Kaya ide-delete ko na lang ulit URL mo.