Rellenong Bangus

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 1/2 kilo (500g) Bangus
  • 4 cups (1000ml) Water
  • 1 Tbsp. (15ml) Cooking oil
  • 1 1/2 Tbsps. (15g) Onion, minced
  • 1 1/2 Tbsps. (15g) Garlic, minced
  • 3 Tbsps. (30g) Carrot, diced
  • 1/4 cup (25g) Raisins
  • 1/2 cup (60g) Tomato, chopped
  • 1 pc. (60g) Egg
  • 1 1/2 tsps. (3.75g) Salt
  • 1/2 tsp. (2.5ml) Worcestershire sauce
  • 2 Tbsps. (20g) Bell pepper, green minced
  • 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
  • 1/2 cup (60g) Flour
  • 1 cup (250ml) Cooking oil

Procedure

  1. CLEAN & SIMMER. Scrape the meat inside of the bangus without breaking the skin. In a pot of simmering water, add fish meat then cook until meat turns white. Drain then remove the bones. Set aside.
  2. SAUTÉ. In a pan, heat oil. Add onion and garlic until fragrant. Add carrots, raisins, and tomatoes. Sauté until tomatoes are slightly soft. Add fish meat then mix well. Set aside to cool.
  3. MIX & WRAP. In a bowl, combine cooked fish meat, egg, salt, worcestershire sauce, bell pepper, and AJI-NO-MOTO®. Mix well. Place the filling on to the bangus skin and wrap tightly.
  4. DREDGE & FRY. Dredge rellenong bangus in flour until well-coated. In a pan, heat oil. Fry rellenong bangus until golden brown. Drain excess oil using strainer or colander.
  5. SERVE. Slice rellenong bangus into serving pieces. Serve and enjoy!

Cooking Tips

Instead of simmering the fish in a pot of water, you may use just 1 cup of water then add more water if it dries up until the fish is cooked through.

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ajinomoto cooking_time  Cooking Time: 40 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 slice

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
302.9
Carbohydrates (g)
15.5
Proteins (g)
23.4
Fat (g)
15.7
Dietary Fiber (g)
1.1
Calcium (mg)
68.6
Iron (mg)
2.3
Sodium (mg)
628.0

Good to Know Nutrition Facts

Bangus is a rich source of Protein that helps maintain muscle mass.

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