Relyenong Bangus Recipe (Bangus Relleno)

Relyenong Bangus Recipe

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One of the Philippines’ signature dishes is the Relyenong Bangus. It is a milkfish stuffed with its meat that is mixed together with green peas, raisins, grated carrots, bell peppers, chopped onions, tomatoes and garlic and seasoned with salt, pepper and Worcestershire sauce.


  • 1 Large Bangus (Milkfish)
  • 1/4 kl. Ground Pork
  • 1 bulb onion, minced
  • 3 cloves garlic, minced
  • 1 medium carrot, minced
  • 1/4 cup of chopped red bell pepper
  • 1 egg
  • 1 small pack of raisin
  • 50 grams of pickles
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Banana Leaves for wrapping (Optional)


  • 1/4 cup Soy Sauce
  • 4 pcs. Calamansi (Juice)


  1. Preparation:
  2. Ask the Vendor to Remove the Fish Bone from the Meat or for Relyeno instead,
  3. Marinate the Skin with the mixture of soy sauce and calamansi for half an hour.
  4. Boil the bangus meat in 1 cup of water for 5 minutes.
  5. After which, remove the bones from its meat.

Cooking Instructions:

  1. Saute garlic and onion.
  2. Add ground pork and milkfish meat. Seasoned with salt and pepper to taste.
  3. Stir-fry for about 3~5 minutes. Set aside until it cools down.
  4. On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell pepper, and beaten eggs.
  5. Stuff the sautéed ingredient inside the fish.
  6. Wrap the staffed Bangus with Banana leaves and tie it.
  7. Put cooking oil in a skillet and Deep Fry the stuffed bangus fish.
  8. Cook at least 5~7 minutes on each side.
  9. Serve best with Ketchup.


This video shows another recipe for relyenong bangus.

You can also cook the Relyeno in an oven. Set your oven to 375 deg F (190 deg C). Cook for 30 Mins.