Entree: Philippines – Kapampangan – Rellenong Bangus (Stuffed butterflied milkfish with a savory-sweet Kapampangan-style filling)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Total 52 min

Ingredients

- 1 whole milkfish (bangus), butterflied and deboned, approx. 1.25 lb (570 g) usable flesh
- 2 tbsp (30 ml) vegetable oil for sautéing
- 1 cup (150 g) yellow onion, finely chopped (about 1 medium)
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, diced, 1 1/2 cups (300 g)
- 1 medium carrot, finely diced, 1/2 cup (100 g)
- 1/2 cup (75 g) green bell pepper, finely diced
- 1/3 cup (50 g) frozen green peas, thawed
- 1/4 cup (40 g) raisins
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (patis)
- 1 tbsp (12 g) brown sugar
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, adjusted to taste
- 2 large eggs, beaten, approx. 3.5 oz (100 g) total
- 1/2 cup (60 g) plain breadcrumbs for filling
- 2 tbsp (8 g) fresh green onions, thinly sliced
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 cup (120 g) dry breadcrumbs or panko for coating
- 1 to 1 1/4 cups (240 to 300 ml) neutral oil for frying
- Lemon or calamansi wedges, for serving

Instructions

1. Pat the butterflied, deboned milkfish dry with paper towels; season lightly with 1/2 tsp (2.5 g) salt and set aside. Keep the skin intact so the fish holds its shape.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté onion until translucent, about 4 minutes, then add garlic and cook 30 seconds until fragrant.
3. Add tomatoes, carrot, and bell pepper and cook until softened, about 4–5 minutes. Stir in peas and raisins and cook 1–2 minutes more.
4. Flake the reserved milkfish flesh into the skillet, discarding any remaining bones. Add soy sauce, fish sauce, brown sugar, black pepper, and the remaining 1/2 tsp (2.5 g) salt; cook until flavors meld and excess moisture evaporates, about 3–4 minutes. Remove from heat and let cool slightly.
5. Stir the beaten eggs, 1/2 cup (60 g) breadcrumbs, and green onions into the cooled filling to bind; adjust seasoning.
6. Spoon the filling evenly into the cavity of the butterflied fish and fold or close the fish as neatly as possible. Secure edges with toothpicks if needed.
7. Dredge the stuffed fish lightly in 1/2 cup (60 g) flour, shake off excess, dip all over in remaining beaten egg if any, then press into 1 cup (120 g) dry breadcrumbs or panko to coat evenly.
8. Heat 1 to 1 1/4 cups (240 to 300 ml) oil in a wide skillet over medium heat until shimmering. Fry the stuffed fish 4–6 minutes per side, turning carefully, until golden brown and cooked through. Adjust heat to prevent burning.
9. Transfer to a wire rack or paper towels to drain for a few minutes. Remove toothpicks, slice into portions, and serve hot with lemon or calamansi wedges and rice.