Relyenong Bangus / Stuffed Milkfish


  • 1 large milkfish, deboned
  • 1 tbsp soy sauce
  • 2 tbsp calamansi juice {calamondin}
  • 2 eggs, beaten
  • 2 tbsp cooking oil
  • 1 tbsp butter
  • 2 clove garlic, minced
  • 2 onion, chopped
  • 2 tomato, chopped
  • 2 bell pepper,chopped
  • 1 cup raisins
  • 1 carrot, chopped
  • salt and pepper, to taste
  • cooking oil for frying {optional}


  1. Since the milkfish is already deboned, scrape the meat with the spoon leaving the skin in one piece.
  2. Marinate the skin in soy sauce-calamansi mixture and set aside.
  3. In a pan, steam fish meat until cooked. Flake meat and remove left over bones.
  4. Heat oil and butter in a pan, sauté garlic, onion and tomato until onion is translucent.
  5. Add fish meat and season with salt and pepper. Remove from heat.
  6. Add raisins,bell pepper,carrots and beaten eggs. Mix well.
  7. Stuff the milkfish skin with the mixture and sew the skin opening together.
  8. Fry in hot oil or bake until golden brown.