Rellenong bangus is one of the most popular dish in the Philippines. On top of the delicious taste and unique process of preparation compared to other fish recipes, the amount of work involve is tedious. Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
You’ll need slices of bangus belly for this recipe arranged side by side in a casserole. Marinade the fish in the casserole using water, vinegar, and sampalok sinigang mix. Top the mixture with choices of vegetables and seasoning. Cook the fish with the mixture and boil to a simmer.
Cardillong bangus fries the fish first then cooked further with sauteed tomatoes and garlic by stewing with beaten eggs. The result is are rich flavors layered on top of each other and quite a mouthwatering presentation at that. This dish has some similarities with sarciado recipes.
Instructions Marinate skin of bangus in calamansi juice, soy sauce and ground pepper. Boil bangus meat in slightly salted water, peppercorns, leeks and celery. When done, drain, remove bones and flake. Set aside. In part of olive oil, saute garlic, tomatoes and onion. When onion is transparent. add mushrooms. Add sweet relish.