Fish in a Blanket
When you think of roast, you think of a whole piece of meat and something special for a special occasion. Since I am an American, what I love the most is Thanksgiving Turkey Roast. But since here in the Philippines they don’t really like turkey, this month I made something that’s just as special using a very classic Filipino dish, the Rellenong Bangus. However, my version is kicked up a notch with bacon to give it a western influence. I also paired it with a mayonnaise cream cheese sauce that will give it a rich, tangy flavor profile. This can be served with your other holiday dishes without feeling the guilt because it’s fish. Let me know how you and your family enjoyed making and eating this dish on Facebook (Chef Bruce Lim) and Instagram (@chef_bruce_lim). Have fun cooking!
Bacon-Wrapped Rellenong Bangus
|Prep Time 40 minutes
|Cooking Time 30 minutes
- 750g bangus (whole)
- 100g ground pork
- 250g dalagang bukid fillet
- 50g onions, diced
- 10g garlic, chopped
- 50g carrots, diced
- 50g mushrooms, sliced
- 100g canned diced tomatoes
- 50g mayonnaise
- 5g vegetable oil
- salt and pepper to taste
- 150g bacon strips
- banana leaves and foil for wrapping
- 100g mayonnaise
- 100g cream cheese
- 50g roasted garlic
- 1g green onions, chopped
- 1g parsley, chopped
- salt and pepper to taste
- Scale bangus and remove the innards, leaving the belly intact. Break the Spine near the tail and right below the head. Through the fish neck, insert the handle of the spoon between the skin and the flesh all the way to the tail. Gently go around the edges with the spoon handle. Remove the spoon. Starting from the tail, squeeze and push the flesh out through the neck. Pull the flesh including the big bone out of the fish. Using a spoon, gently scrape the cavity to remove any flesh left, making sure to leave the skin and head firm and intact.
- Boil dalagang bukid fillet and bangus meat in water for 10 minutes. Once the bangus meat is cooked, separate the bones from the meat. Set aside.
- In a medium pan, sauté garlic and onions in oil for 2 minutes. Add the pork and cook for 5 minutes. Add in mushrooms and carrots and continue cooking for 2 minutes. Remove from heat and cool mixture.
- Once the mixture is cooled, add in the cooked fish meat and the rest of the ingredients.
- Slowly stuff the bangus skin with the meat mixture.
- Once the skin is fully stuffed, wrap it with the bacon and then some foil. Chill for 15 minutes to let the bacon stick to the fish.
- On a hot pan, sear the fish (seam side down) for about 3 minutes per side. Once seared, place it on a baking sheet and bake at 180˚C for 15 to 20 minutes or until the bacon turns brown. Place halved heads of garlic, drizzled with oil in the oven to roast with the fish.
- To make the sauce, combine all the ingredients together. Adjust seasoning according to your preference.
- To serve, place the bangus on the banana leaf with the sauce on the side.
Note: If you are going to give it as gifts or sell it, you can store it inside the freezer then pack it in decorative packaging materials.