Aired (November 30, 2025): With the holidays fast approaching, Chef JR Royol cooks a Filipino classic loved at every Noche Buena. Master the art of ‘Rellenong Bangus’ (Stuffed Fish) and make your family feast unforgettable!
For more Farm to Table Highlights, visit this link: https://shorturl.at/JiWPM
00:00So, we're going to get our favorite season of the year.
00:08Holidays, right?
00:09Pasko, a new year.
00:11So, definitely, there are a lot of reunions there.
00:15Bonding with your family and long-lost friends.
00:19So, we must have to take some food for a couple of days.
00:23If you want to take a tip on it.
00:25Actually, hindi lang pwede mo itong dalhin as potluck or ibida.
00:31Marami akong kakilala.
00:32Ginagawang negosyo.
00:34Isa na doon, rilya ng bangus.
00:38We have here, ito yung mga oversized na bangus.
00:42Pag pang party, ito yung the best.
00:45Kasi pang centerpiece, di ba?
00:48Pero pag mga pang negosyo, yung mga dalawahan, yun yung sakto.
00:53Dalawa sa isang kilo.
00:54So, pero ito, kailangan lang natin dito is matanggal yung pinaka loob niya.
01:00So, the way we do it is, ito basically, you have your tool.
01:04This is your offset spatula or spatula, pwede na rin.
01:08Kakayurin mo lang yung loob.
01:10Make sure na hindi mabubutas yung balat.
01:13Yun lang yung rule.
01:15Mas madali, iutos nyo kay ate or kay kuya sa palengke.
01:18I think pagdadagdag lang kayo, mga lima, sampung piso, kada isang piraso, makukuha nyo na yung parang deboned na or yung parang tinanggal na yung loob niya.
01:27So, hahanapin lang natin.
01:31Yan.
01:31So, mararamdaman nyo naman, mabilis lang yan eh.
01:34Shum.
01:35Yan.
01:36So, mapapapansin ninyo.
01:38Ayan ah.
01:39So, lumuloob na yan.
01:41Yan oh.
01:41Pumapasok na siya.
01:44Mm-hmm.
01:45Alalay lang kasi
01:46ayaw natin siyang
01:49mabutas.
01:56And para lang din mapadali yung buhay natin,
01:59isasnap lang natin yung parang pinakabuntot.
02:01Until you hear the crack.
02:04Yun.
02:08So, na-detach na yung parang pinakabuntot niya.
02:12And then, once na naisagad na natin yan,
02:14all you have to do is
02:16gently
02:18sa-slide mo lang siyang pagano'n,
02:23pabalik.
02:24So, ganun lang yung parang pinakamagiging proseso niya.
02:46Yan oh.
02:49One, two, three, go.
02:51All right.
02:53Since nakuha na natin yung parang pinakaloob,
02:55ang gagawin na lang natin dito is
02:57ipo-poach na lang natin yung
02:58pinakalaman niya.
02:59Tapos, ito namang casing natin,
03:02imamarinate lang natin sa
03:03soy sauce
03:05at saka kalamansi.
03:06Honestly, I think itong step na to is something that you can skip.
03:10Yung stuffing kasi natin, meron naman ng timplayan.
03:14Tapos, overall, I think very minimal lang yung
03:17may dadagdag niyang proseso.
03:19Pero,
03:20I'm a fan of tradition.
03:22This is how I see other people do it.
03:26Kaya,
03:26nagmamarinate din tayo ng
03:27kalamansi at toyo
03:30doon sa ating casing.
03:45Once na-poach na natin yung ating
03:47bangus,
03:48tatanggalin lang natin yan.
03:52You can definitely save yung liquid
03:53for soup
03:55or yung mga
03:56diding-ding.
04:00Okay.
04:00Set this aside.
04:02Hayaan muna natin siyang lumamig.
04:04And then,
04:05enough time for us to prepare
04:06yung iba pa nating ingredients.
04:09Like yung ating patatas,
04:15carrots,
04:17and bell pepper.
04:18Especially,
04:24kapag gagawin nyo itong negosyo,
04:25ito yung pinaka-critical
04:28na step.
04:29Yung pagtatanggal ng tinik.
04:31What we do in the restaurant,
04:32alternative,
04:33is
04:34pinadadaan namin sa food processor.
04:36So, para yung mga tao
04:37hindi uubos ng oras
04:39kakatanggal ng tinik,
04:40isama nyo na siya doon
04:42hanggang sa
04:43almost maging
04:44mousse na yung
04:45maging consistency
04:46nung ating fish.
04:48So, yun yung
04:49parang pinaka-hat.
04:50Pero kung meron kayong oras,
04:52makipag-chikahan
04:54sa mga
04:54amiga nyo
04:55or amigo,
04:57pwede nyo
04:57manumanuhin.
04:59Tatawag lang ako na
04:59respack.
05:00Chef, sir.
05:01Once na mahimay na natin
05:13yung ating isda,
05:14igigisa lang natin
05:15ito kasama
05:15ng mga ingredients
05:16na pre-repair natin kanina.
05:18So,
05:19hot pan,
05:20generous amount of oil,
05:22and then pagsasamasamahin ko
05:23na yung ating
05:24sibuyas,
05:26bawang,
05:27carrots,
05:27at saka patatas.
05:31Next up,
05:35yung ating
05:36ketchup
05:39and
05:41tomato sauce.
05:48Lagay din natin
05:49yung ating
05:49raisins.
05:52And then yung
05:53ating fish.
06:01Yung ating
06:03pickled relish.
06:06Timplahan lang natin
06:06ang oyster sauce.
06:09Then finally,
06:10yung ating
06:10green peas
06:11and bell pepper.
06:16Basically,
06:17mga
06:1790%
06:18duto na yung
06:19ating
06:19stuffing.
06:21We will just
06:21let this
06:22cool down
06:23and then
06:24ipapasok na natin
06:25dun sa ating
06:25bangos.
06:26So,
06:42dinast lang natin
06:43yung harina
06:44dun sa
06:44skin side.
06:46Para lang din
06:47for color
06:48and
06:49mas lumalim
06:50yung pagka-brown niya.
06:51Finish it off
06:52with
06:52frying.
06:53So,
07:03ito naman yung
07:04ulo.
07:05Siyempre,
07:05para maisama
07:06rin natin,
07:07ilagyan natin
07:08ng stuffing
07:08saka natin
07:09ilagyan ng foil
07:10para hindi
07:11kumawala
07:11dun sa
07:12pagkakalagay niya.
07:2320-25
07:36sir.
07:49Masado po ba?
07:50Oh, stop na reliant na ito ah.
07:53Parang ngayon lang nakatikim ng gantong glasa.
Be the first to comment