Love rellenong bangus? Try this updated version!
1 large milkfish (bangus), scaled and gutted
2 cloves garlic, minced
1 medium onion, minced
2 tablespoons butter, plus more for greasing pan
2 cups fresh breadcrumbs
2 egg, beaten slightly
1/4 teaspoon dried thyme leaves
1 cup cream of mushroom soup
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup cream
1 teaspoon nutmeg
Preheat oven to 350°F.
Boil milkfish in salted water until cooked, about 10 to 15 minutes; let cool. Remove skin and bones; shred flesh into flakes to make a total of 2 cups.
In a small frying pan, sauté garlic and onions in butter let cool.
In a large bowl, mix flaked milkfish, garlic, onions, and the rest of the ingredients. Pour mixture into a greased 4x8-inch loaf pan and bake for 20 to 25 minutes or until set. Let cool.
While baking, make the gravy: In a saucepan, melt butter. Add flour and cook for 30 seconds or until light brown. Add chicken stock gradually while whisking continuously to avoid lumps from forming. Let mixture simmer for 5 minutes.
Add cream and mustard and mix well. Season to taste with nutmeg, salt, and pepper.
Slice cooled fish loaf and serve with gravy.
Forgot your password?
No account yet? Create Account
Create using your email
Already a member? Log In
To retrieve your password, please enter your email address in the field below.
A message has been sent to
Click on the link in the email to set a new password.
Back to Sign In?
No Account Yet? Sign up and be a member
To receive new activation email, please enter your email address in the field below.
Back to Sign in?