How to make it

  • Clean Fish. Pound to soften.
  • Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
  • Soak skin with calamansi juice, soy sauce and pepper. Set aside.
  • Boil bangus meat with pinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
  • Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
  • Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
  • Stuff bangus skin with the mixture and sew opening.
  • Dredge in four and fry or bake until brown.

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