Method

Step 1

I am assuming here that the bangus had been properly deboned, as earlier described, for cooking relleno.

Step 2

Place the fish skin (with the head intact) in a large shallow bowl and pour over the lemon or calamansi juice and soy sauce. Work the marinade into the skin. Cover and place in the fridge.

Step 3

Steam the bangus meat over simmering water for 30 minutes. Cool. Pull out the bones while flaking the meat. Place the bone-free meat in a bowl.

Step 4

Finely chop the carrot and shallots and add to the flaked fish meat. Add the sweet pickle relish, about a teaspoonful of salt and half a teaspoonful of ground black pepper. Pour in the beaten eggs and mix until well blended.

Step 5

Using a spoon, stuff the bangus skin with the mixture. When about a fourth of the mixture has been stuffed in, gently push a hardboiled egg into the fish cavity. Add more fish-vegetable mixture then push in the second egg. Repeat if adding a third egg. Just remember to end the stuffing with the fish-vegetables mixture. And firmly pack in the stuffing.

Step 6

Brush a baking tray with vegetable oil (I covered the baking tray with aluminum foil to ensure less mess). Brush the bangus skin all over with vegetable oil. Grill in a moderately hot oven (180oC) for 20 minutes or until the top is browned. You can flip the fish to brown the other side but I didn’t do that anymore (my kids were hungry).

Step 7

Cool the grilled rellenong bangus for about 10 minutes before slicing. Serve with catsup and hot rice.