Savor the tangy goodness of Bangus and Pusit in this healthy and creamy relleno recipe
Bicolanos have a way of fine-tuning dishes with a special tangy and meaty goodness. One of the many Filipino favorites is their rellenong bangus in gata or coconut milk; it best captures their signature regional flavor. The savory fishy taste gives your tummy the oh-so-yummy satisfaction, leaving you asking for more.
But who knew your favorite relleno dish could get a more satisfying seafood twist? Upgrade now your usual rellenong bangus with pusit as your additional staple meat! Indulge your taste buds with this creamy and healthy recipe of Ginataang Rellenong Pusit—a perfect fill-in for your spicy seafood craving.
Ginataang Rellenong Pusit
1 medium size Sarangani Bay Smoked Milkfish, skin removed and flaked
500 grams large squid
1/2 cup spring onion, chopped
1/2 cup cooking oil, for frying
1/2 cup all purpose flour
2 tbsp cooking oil
1/2 tbsp ginger, sliced
1 tbsp garlic, minced
1 stalk lemongrass, sliced
1/4 cup red onion, chopped
2 tbsp shrimp paste
2 cups coconut milk
2 cups dahon sili
3-4 pieces siling labuyo, sliced
1. Carefully clean and remove ink sack of squid. Leave head intact. Pat dry. Set aside.
2. Mix together flaked smoked milkfish and spring onion. Stuff squid with smoked milkfish. Dredge in all purpose flour.
3. Heat cooking oil and fry squid for 5 minutes. Drain from oil.
4. In another pan, heat cooking oil. Saute ginger, garlic, lemongrass, onion and shrimp paste. Add coconut milk, allow to boil. Add squid and simmer until sauce is slightly thick. Add sili leaves and sliced sili. Simmer for 10 more minutes until thick. Serve hot.