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Fish Relleno


Whole Fish with Stuffing ( Fish Relleno)


3 1/2 lbs. Whole clean fish - like Big Trout, Salmon or White fish ( don't take off the head and tail)
4 stalks Celery, dice finely with few leaves
1 bunch Fresh green onions, dice finely
3 medium Carrots, diced finely
2 medium Potatoes, diced finely
2 medium Onions, diced finely
1 head Garlic, diced finely
1/2 cup Raisin, chopped finely
mixes Herbs of your choice (dried or fresh) parsley, oregano, basil and cilantro
1/4 tbsp. Salt and Pepper to taste
1/4 cup Soy sauce
4 tbsp. Fresh lemon juice


Preheat oven on 300 F

Mixed all the ingredients in a bowl and let it marinate for 30 minutes, and set aside.

In a clean dicing board, soften the meat of the fish with big knife or clean big bottle, and keep doing until this is well soft.

Cut the fish on the side to get all the meat and de bone, make sure that there's none left bones, trim and cut the whole middle bone but not to break the skin.

Mix the de bone meat in the bowl with all the ingredients and keep stirring frequently until they glaze and coat evenly.

Put back all the mixed ingredients inside the skin to form as it is a whole fish, and sew the end to close together and seal firmly so it will not pop out.

Bake and leave for 30 minutes on this temperature and turn down the heat to 150F for 1-2 hours until it cook brown and crispy.

Serve this hot or cold and slice in between 1/2 inch, and serve as a whole fish with tomato ketchup as sauce to dip.

I highly recommend this for good dinner party or big gatherings.

Simple tips:

(This dish is really delicious, but it is hard work. but I always get back some good credits on presenting this on the table).

Salmon and Milk fish are really the best fish to use because they have very soft flesh, and quite easy to de bone.

Milk fish is the Philippine national fish, but they can be purchase in big fish markets or Asian Stores but frozen .




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Last modified: May 26, 2003