Cherry & Dennis Helper Habitat
Filipino Rellenong Bangus
菲律賓釀焗虱目魚
Recipe overview
Boneless butterflied milkfish is steamed, flaked, checked and mixed with vegetables before being baked back in its skin for four.
01
Ingredients
Main ingredients
- 900 g, skin on Boneless butterflied milkfish
- 100 g, finely diced Carrot
- 80 g Green peas
- 120 g, finely diced Onion
- 50 g Raisins
- 2, beaten Eggs
Seasoning
- 1 tbsp Light soy sauce
- 1 tbsp Lemon juice
- 3 cloves Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Oil
02
Tools
- Steamer
- Oven and tray
- Large bowl
- Board and knife
- Food thermometer
03
Steps
Step 1
Recheck for bones
Feel along all flesh and the centre line and remove bones; do not proceed unless bonelessness is confirmed.
Step 2
Steam the fish
Steam skin-down for 12 minutes and remove only when the thickest part reaches 63°C.
Step 3
Separate flesh and skin
Cool briefly, lift flesh carefully and keep the skin intact on baking paper.
Step 4
Check every flake
Break flesh into small handfuls, feel each one and discard every fine bone found.
Step 5
Cook vegetables
Heat oil and cook onion, garlic, carrot and peas for 5 minutes until done.
Step 6
Mix filling
Combine cooked fish, vegetables, raisins, soy, lemon, salt and pepper.
Step 7
Add beaten egg
When warm rather than hot, stir in egg until the filling lightly binds.
Step 8
Refill the skin
Spread filling evenly over the skin and reshape like a fish without compacting.
Step 9
Wrap to hold shape
Wrap loosely in baking paper and place seam-down on a tray.
Step 10
Bake through
Bake in a preheated 180°C oven for 25 minutes until the filling sets.
Step 11
Measure doneness
The centre must reach 75°C; bake in 5-minute intervals and recheck if below.
Step 12
Rest and portion
Rest 8 minutes, cut into four and remind diners to remain alert for fine bones.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
