Rellenong Bangus

Published December 24, 2012. Comments

Rellenong Bangus


1 medium size milkfish, deboned and butterflied

¼  cup of sweet chili sauce

4 cloves of garlic, minced

½ onion, minced

1 roma tomato, chopped

Salt and pepper to taste

½ cup of petit peas

1 large banana leaf

Soy sauce

Lemon or lime juice

Ground black pepper


Remove meat from the fish careful not to poke through the skin. Reserve skin. Mix ½ cup of soy sauce and season with lemon juice and black pepper and marinate the fish skin for at least 1 hour

Saute the rest of the ingredients in a pan except the banana leaf.

Refill the bangus skin and tie with string to close. Cover with banana leaf and tie with banana string. Roast in oven for 30-40 minutes.