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Makes 1 big piece
Preparation and cooking time: 1 hour


1 piece whole bangus
¼ cup calamansi juice
⅓ cup soy sauce
1 tablespoon vegetable oil
¼ cup minced garlic
¼ cup minced onion
¼ cup minced ginger
2 cups bangus meat
½ cup ground pork
1 teaspoon cayenne pepper
1 teaspoon cumin
½ tablespoon salt
½ tablespoon pepper
1/3 cup beer
⅓ cup corn from can
1/4 cup diced red bell pepper
1/4 cup peas
⅓ cup kidney beans
1½ cup diced tomato from can
⅛ cup calamansi juice
1/2 cup flour, divided
2 pieces eggs
4 pieces chorizo bilbao
Oil for frying

Liquid from filling
1/4 cup flour
1/2 cup milk
1/2 cup grated queso de bola
1/3 cup beer


1. Bash the bangus to loosen the meat from the skin and remove the meat and bones from inside the skin. Marinate bangus skin in calamansi juice, and soy sauce for at least 30 minutes.
2. Boil the meat in salted water, shred the meat, and remove the bones. Set aside.
3. In a pan, heat the oil on medium heat and sauté the garlic, onion, and ginger until fragrant.
Add the bangus meat and ground pork until pork lightens in color. Season with, salt, pepper, cayenne pepper, and cumin. Mix then add beer. Allow alcohol to slightly evaporate.
4. Mix in the corn, red bell pepper, peas, kidney beans, and tomatoes. Stir in the calamansi juice and simmer for 5 minutes. Remove from heat.
5. Strain out the extra liquid from the filling and set aside in the refrigerator.
6. Mix in eggs and 1/4 cup of flour to the strained meat. Set aside.

1. Scoop all the filling into the bangus packing it in tightly halfway, then add 1 to 2 chorizo bilbao. Pack all the way, even inside the head, and place another 1 to 2 pieces of chorizo bilbao.
2. Place the remaining flour to the skin of the fish.
3. Spread a thin layer of butter onto foil and wrap the fish in the foil loosely, leaving the edges open to allow the hot oil to penetrate the fish.
4. Heat oil in a deep wide pan/wok on medium-high heat and deep fry the fish for a few minutes until golden.

1. Separate the oil from the rest of the filling liquid. Heat the oil in a pot.
2. Add the flour and mix well. Once incorporated, mix in the milk.
3. Slowly add the grated queso de bola while mixing, then add the remaining filling liquid.
4. Add the beer and simmer while mixing.
5. Serve with the Chili Con Carne Rellenong Bangus.

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