🐟 Bangus Sisig / Rellenong Bangus

Seafood · Main ingredient: Milkfish · ⏱ 18 min · Serves 5 · ~₱275 · Best for: Dinner, Lunch

Ingredients

• 2 whole 2 pieces large bangus (milkfish), scaled with skin and flesh kept intact, deboned from the back
• 2 tbsp Calamansi juice
• 3 tbsp Soy sauce
• 1 cup Cooked bangus meat, flaked (from the deboned fish or a separate boiled piece)
• 1 pc Medium carrot, finely diced
• 1 pc Medium potato, finely diced
• 1 pc Medium onion, minced
• 4 cloves Garlic, minced
• 2 pc Pieces raw eggs
• 0.5 cup All-purpose flour, for dusting
• 2 tbsp 1 cup cooking oil, for frying
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Clean the bangus thoroughly, carefully deboning through the back while keeping the skin intact to form a pocket, and marinate the fish (skin and flesh) in calamansi juice and soy sauce for 20-30 minutes.
2. Sauté garlic and onion in a little oil until fragrant, then add the diced carrot and potato, cooking until slightly softened.
3. Add the flaked bangus meat and green peas, season with salt and pepper, and cook for 3-4 minutes. Stir in raisins if using, then let the mixture cool.
4. Once cooled, mix in one raw egg to bind the filling.
5. Stuff the marinated fish skin generously with the filling, reshaping it to look like a whole fish, and secure the opening with toothpicks or kitchen twine.
6. Beat the remaining egg, dust the stuffed fish lightly with flour, then dip in the beaten egg.
7. Pan-fry in hot oil over medium heat for 5-7 minutes per side until golden brown and heated through.
8. Drain on paper towels, slice, and serve with ketchup or banana catsup.
9. Sisig variant: instead of stuffing, grill or fry the bangus meat and skin, flake and chop finely, then sauté with onions, chili, mayonnaise, calamansi, and soy sauce; serve sizzling on a hot plate.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.