Here’s a sweet, appetizing upgrade on our favorite holiday treat: Bangus Relleno with glaze!

Filipinos have a way of making the holiday season even more special. From carols, simbang gabi, lanterns, puto bumbong, to fireworks and firecrackers — joyful traditions are never complete without the ever blissful salu-salo on Noche Buena and Media Noche.

The traditional Noche Buena and Media Noche are special evening get-togethers for family and friends, filled with various savory dishes served at the dining table. One of the favorite dishes served on these two special nights is the best-loved relleno dish. Good thing you can now make a more creative version of it.

This is also a good opportunity to incorporate fish into your holiday dishes as a healthy alternative to meat. Bangus alone is a good source of nutrients, vitamins, and minerals. Such as vitamin B12, which helps keep your nerves and blood cells healthy; protein, which helps boost metabolism and lowers blood pressure; and omega 3 fatty acids, which helps lower the risk of heart disease.

Make your evening salu-salo more special with rellenong bangus For a more delightful experience, add some sweet, tangy and honeyed twist with an appetizing glaze. 

Who knew your usual relleno recipe can have this tasty upgrade after all? Try it!

Rellenong Bangus with Sweet Ketchup and Honey Glaze


1-medium Sarangani Bay Rellenong Bangus

Sweet Ketchup Honey Glaze
3/4 cup sweet blend ketchup
1/2 cup water
1 tbsp Dijon mustard
1/4 cup brown sugar
1/4 cup honey


Rellenong Bangus
Thaw relleno in the chiller. Fry in oil until skin is crispy. May also be baked in an oven at 350 deg F for 15-20 minutes.

For the Sauce:
Mix all ingredients together in a sauce pan. Cook over low medium heat until syrupy. Ladle over sliced relleno or serve on the side. Serve warm.