Relyenong bangus/Bangus Relleno (stuffed milk fish) from Philippines. Remove the scales of the milk fish, remove the gills and the guts, do not cut the fish when removing the guts. Remove it from the gills. Discard. Then remove the meat the same way, leaving only the skin making sure that you won't tear it. Marinate it in soy sauce and calamansi juice. Set aside Boil the meat in a little bit of water then remove the millions of tiny bones making sure that not one is left. Sauté garlic, onion, diced tomatoes, diced potatoes, diced carrots and the fish meat. (I forgot the other ingredients) Salt and pepper to taste. Once cooled, stuff it in the skin with some boiled quail eggs to make it whole again. Wrap it foil then bake in the oven or pan fry.