Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
Dagupan City once promoted 100 ways to cook Bangus but for me the best Bangus dish is still Rellenong Bangus (or Relyenong Bangus)> Hereâ€™s the recipe I use. My family absolutely loves it! Read more: http://pinoyfoodblog.com/recipes/rellenong-bangus-stuffed-milkfish/#ixzz0jvkTmFHz