Comments on: The Rellenong Bangus Mini-Chronicles – Prepping the Whole Fish, Part I

By: january

january — Mon, 07 Jan 2013 08:28:14 +0000

we have suki at the Guadalupe market and they don’t charge any for separating the skin or even if we request them to debone it. HNY! :)

By: Mrs Froggie

Mrs Froggie — Mon, 07 Jan 2013 05:44:55 +0000

You read my mind, MM! I just bought 2 big bangus from Seafood City, Seattle. Actually, Tukwilla, I think. Anyway, I ‘ve been to the Philippines twice just this end of the year 2012 and I’ve sort of been trying to get my “Filipino -cooking- legs” on so to speak. I’m about to cook rellenong bangus which was so easy for me back in the ’80’s when here you are posting this article! Like you, my favorite is rellenong alimasag! It seems such a tedious task to “himay” the alimasag meat and saute it and stuff it back into the shell, put beaten eggs on top and fry the rellenong alimasag just to gobble it so fast!!! I am not one who chews her food 50 x before swallowing it. Perhaps I should, to really savour what I’m eating, he, he,he… Thank you for all your kindness in sharing with us and enhancing our enjoyment of being a Filipino! HAPPY NEW YEAR and more Happy Posting, MM !!!

By: odessa

odessa — Mon, 07 Jan 2013 00:12:11 +0000

our suki at the market do all the prepping as well and thank god for that. i made it for the first time a month ago and not sure if kelan mauulit …

By: Rob

Rob — Fri, 04 Jan 2013 05:24:08 +0000

MM,
relleno: stuffing (n)
rellenar: to stuff (v)

By: mel

mel — Fri, 04 Jan 2013 03:07:22 +0000

very few fish vendor can do this dubious task. this particular dish is a favourite. my in law is the expert of this dish. she does it with minimal of ingredients. you can really taste the milkfish and not the potatoes that other add. others do it like an embotido, some would taste like fish lumpia.

By: Clarissa

Clarissa — Fri, 04 Jan 2013 02:56:46 +0000

I love rellenong bangus that we have this regularly at home. Though of course, we have the skin separated from the meat in the market already. But we love it so much that we don’t mind eating just the meat with no need to encase it anymore in fish skin (it looks a bit like torta, but yummier) :) That actually became a norm when we were too lazy to go to the palengke whenever we wanted rellenong bangus.

By: millet

millet — Fri, 04 Jan 2013 00:15:39 +0000

like pixienixie, i don’t like rellenong bangus either, and would prefer inihaw. the relleno style i grew up with is easier to do – you slice the bangus lengthwise down the back(“daing”-style), scoop out all the flesh, flake and debone the flesh and cook it with the rest of the stuffing ingredients, put back everything, and sew up the back. in my view, too much effort.

but chicken relleno, galantina and morcon…now that’s another story!

By: ami

ami — Fri, 04 Jan 2013 00:15:20 +0000

Same with pixienixie, looks like I grew up with the wrong notion of what a relenong bangus is. The relenong bangus that I know of also has the meat intact with the skin. Only the bones are moved then we stuff tomatoes, garlic and onions inside and grill.

By: pixienixie

pixienixie — Thu, 03 Jan 2013 23:20:53 +0000

I don’t like relleno – I’d much rather eat grilled bangus. However, in our family “rellenong bangus” does not involve separating the meat from the skin. We just slit the belly part of the bangus, stuff a mixture of tomatoes, onions, and garlic inside, and call it “relleno”. Not accurate at all…

By: Elodie Amora

Elodie Amora — Thu, 03 Jan 2013 23:17:38 +0000

whoa! she makes it look so easy!