Milkfish or bangus is easy to upgrade as a meal, and having it stuffed makes it even more delicious than ever. And despite initial reservations due to the sheer number of bones in the fish, it is actually easy to make relyenong bangus. Here’s a quick recipe for beginner cooks:


  • 1 big milkfish (bangus)
  • 4 cloves minced garlic
  • 1 chopped onion
  • 1 finely chopped tomato
  • 1/4 cup lemon juice
  • 1 chopped small carrot
  • 1/4 cup soy sauce
  • 1/4 cup cooked peas
  • 1/4 cup flour
  • 1 beaten egg
  • Salt and pepper to taste
  • Cooking oil


1. Clean the fish thoroughly be removing the entrails. If you don’t know how to do this, it’s easy: slit the back with a knife and scrape out all its meat using a spoon. Partly cook the fish by boiling it, then debone. Discard the bones and scrape with a fork to flake the meat. Set aside.


2. Marinate the rest of the fish in soy sauce, lemon juice, and pepper.

Lemon on the Table

3. In a pan, saute garlic, onion, tomato, and carrots, then add fish meat and cooked peas. Season generously with salt and pepper to taste. Remove from fire and mix with eggs and flour. Set aside.

Sauteed Bangus

4. Stuff the mixture inside the empty fish and sew it up from the back opening. Deep-fry the entire fish in hot cooking oil until it’s crisp, golden brown. Serve.

Stuffing Relyenong Bangus


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