“Laughter is brightest where food is best”
Just a typical Sunday lunch with the family—my mom always make sure that she’ll be cooking the best dish for the family after a week full of busy schedules.
This Sunday’s specialty is the, Rellenong Bangus (Stuffed Milk Fish). Rellenong Bangus is a unique Filipino dish that is popularly served on a special occasion but rare on a common dinner as it requires patience and tedious effort to prepare. From deboning, flaking, sauteing, stuffing and frying, all for this mouthwatering meal!
- 1 large whole bangus (milkfish)
- ½ cup frozen green peas, thawed
- 1 large carrot, peeled and finely chopped
- ¼ cup raisins
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ½ cup flour
- juice of 1 lemon
- salt and pepper to taste
- cooking oil
- Scale fish and remove the insides with the belly intact. Break the spine near the tail and right below the head. Starting from the tail, squeeze and push the meat out through the neck. Pull the meat including the largest bone out of the fish. Insert a long spoon into the opening and carefully scrape the inside to remove any excess meat. Make sure to leave skin and head intact.
- Place the in a wide plate and combine the hollowed skin, lemon juice and soy sauce then marinate and chill in the fridge for about 20 to 30 minutes.
- On a slightly salted cup boiling of water, cook the fish meat for 3 to 5 minutes. Drain from liquid.
- Saute onion and garlic on a separate pan. Add carrots and cook for 1 to 2 minutes or until tender. Add fish meat, raisins and green peas. Stir occasionally, until heated through. Add oyster sauce and stir to combine. Season with salt and pepper to taste. Remove from pan.
- In a large bowl, combine fish mixture and egg. Using a spoon, stuff and fill fish mixture into skin. Close the head to the body and any openings to prevent the filling from spilling. Sew if needed.
- Using a spacious plate, combine flour, salt and pepper to taste. Lightly dip stuffed fish in flour to coat.
- In a wide, deep pan set over medium heat. Making sure that the oil and pan is hot enough. Add the fish and turn once or twice until golden crisp brown. After cooking drain using a paper towel and serve best with ketchup.
*Total time will be around an hour and 30 minutes. Can serve up to 4 or 5 depending on the size of the fish. Don’t overstuff the fish as it might explode upon frying.
Of course with a fine main course comes another specialty of my mother, the Sisig Tofu! A dish made of tofu and sauteed in spices of different kind.
For a final touch, a hot bowl of Small Clam Stew or locally known as the Tulya Soup completes the whole meal. The gingery flavor compliments the wholeness of the meal.
Other than the good food we have just had there’s nothing more tastier than spending it together with the rest of the family.
Nothing ever beats a happy family!
By the way, I managed to record a 5 second video and uploaded it on my Instagram account. It’s kinda meh but I think it’s pretty fine. *giggles*