Rellenong Bangus but was thinking of an easier way to make it so I figure why not make it an Embutido style. First time making this and it turned out really good. Pretty much the same ingredients as Rellenong Bangus but a lot more easier to make. Give it a try and let me know.
For more Relleno and Embutido recipe click link above or see related post below.
- 2 lbs. boneless bangus
- 1/2 cup raisins
- 1/2 cup grated mild cheddar cheese
- 1/2 cup pickled relish, drained
- 1/2 cup chopped red bell pepper
- 1 medium size onion, chopped
- 6 cloves of garlic, minced fine
- 4 large eggs, beaten
- 15 pcs. hard boiled quail eggs, peeled (optional)
- 1/4 cup cornstarch
- 1 1/2 bread crumbs (I used Panko, Japanese brand)
- 2 tbs. cooking oil
- salt and ground black pepper to taste
- 1/2 cup water
- Aluminum Foil
- Season boneless bangus with salt and ground pepper. Add 1/2 cup of water, cover pan and cook for about 5-10 minutes in medium low heat or until bangus is fully cooked. Once bangus is fully cooked, remove from pan and drain excess water. Set aside and allow to cool completely. Once ready, flake bangus and set aside.
- In a pan, sauté garlic and onion in cooking oil until translucent. Add bell pepper and raisins. Stir and cook for few minutes. Remove pan from heat, set aside and allow to cool.
- Using a big deep dish combine relish, cheese, sautéed garlic, onion, bell pepper and raisins. Add flaked bangus and mix well. Season with more salt and ground black pepper if needed.
- Add beaten egg, cornstarch and bread crumbs and mix well.
- Place enough water in the steamer. Bring into a boil over medium heat.
- Scoop one cup full of the Bangus Embutido mix in the aluminum foil. Place 3 quail egg in the center if desired.
- Wrap and roll tight and arrange in the boiling steamer. The mixture will give you 5 good size of Bangus Embutido.
- Steam Bangus Embutido over medium heat for about an hour. After an hour of steaming, remove steamer from the heat. Transfer cooked Embutido in a wide dish and allow to cool completely before slicing.