Comments on: Rellenong Bangus “Tagalog” a la Marketman… :)

By: Marketman

Marketman — Tue, 12 Mar 2013 06:17:57 +0000

Ruth, good to know it can be baked, it’s a mess to fry it… :)

By: Ruth Tuvilla

Ruth Tuvilla — Tue, 12 Mar 2013 04:24:36 +0000

Have you tried baking the bangus relyeno instead of frying it? I have personally avoided making this dish for 30+ years because of all the trouble it entails-until last year when i was challenged to cook 4 big bangus for ny husband’s valentine’s day dinner. To avoid the frying part, I sprayed some heavy duty alluminum foil with PAM and brushed the individual bangus with worcestershire sauce then wrapped them in foil and bake for 30 or so minutes . The result is amazing- golden brownish splatter free bangus relyeno. I have to say I kept two of them in the freezer until 3 months later.

By: sonnysj

sonnysj — Mon, 14 Jan 2013 04:51:07 +0000

MM, we use the same stuffing as describe in part II but add a bit of tomato sauce while the stuffing cooks. it sure makes the stuffing moist. so i guess our version is somewhere between part II and part IV. he he.

Before frying the relleno, we insert a BBQ stick in the mouth of the bangus all the way up to near its tail. Cut the excess stick before putting into the hot oil. Turning the fish will not too difficult.

And yes, as with Connie C, we dredge the bangus with flour to lessen the splatter.

By: bagito

bagito — Sat, 12 Jan 2013 05:15:05 +0000

“Fishpan” was 6 years ago?!?!? Time flies when you’re having fun! ;)

By: edee

edee — Fri, 11 Jan 2013 14:34:21 +0000

MM, when you said Footlose is psychic, do you mean you’re finally writing your book?!!!

By: jestonijohn

jestonijohn — Fri, 11 Jan 2013 14:28:45 +0000

suggestion; cover the fish with banana leaves while frying it for better flavor. Also the banana leaves prevent the bangus from sticking to the pan hence you can use less oil while frying the fish.

By: gorabels

gorabels — Fri, 11 Jan 2013 13:06:59 +0000

this absolutely looks delicious!! bangus makes the nastiest, gnarliest splatters in the kitchen. i let it rest for a minute before I even attempt to touch it. :D

By: Joy

Joy — Fri, 11 Jan 2013 09:01:20 +0000

and another fish recipe to try :)

By: JE

JE — Fri, 11 Jan 2013 08:00:05 +0000

I remember making the mistake of frying daing na bangus in a relatively shallow pan without a shirt on. Never again.

By: Marketman

Marketman — Fri, 11 Jan 2013 07:32:49 +0000

ging, the fishpan incident started with this totally innocuous post, here. A commenter left a nasty comment, which I left in, followed by seriously outrageous, slanderous, offensive comments that I deleted... and that was the beginnings of the fishpan thingee. I wrote a follow up post "elitist post" here. :) In a totally bizarre small world twist, it seems a couple of people who may have positively KNOWN the commenter, including a professor, etc. privately emailed me so identity was pretty well established, amongst other unmentionable items. It was just a classic example of something coming back to smack you right in your face.