Rellenong Bangus Recipe

Rellenong Bangus Recipe


  • 1 large bangus cleaned
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1 small carrot cut into small cubes
  • 2 to matoes chopped
  • 1 large raw egg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon worcestershire sauce
  • 1 pc green bellpepper minced
  • 1 pc red bellpepper minced
  • 1 pc lemon
  • 2 tablespoons flour
  • Cooking oil for deep frying


  • Pound fish gently to loosen meat from skin.
  • Gently scrape down the meat from the skin.
  • Push out the meat from skin.
  • Pick out bones and flake.
  • Marinate skin and head of the fish with soy sauce and lemon juice. Set aside.
  • Sauté garlic until brown.
  • Add onion, bellpepper and tomatoes.
  • Stir in fish meat, carrot and pepper.
  • Season with salt, pepper and worcestershire sauce.
  • Transfer cooked mixture to a plate.
  • Cook and add raw egg and flour.
  • Fill bangus skin with mixture.
  • Deep fry.
  • Cool before slicing.

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