1 bangus (milkfish)
Clean the fish being careful not to slit open its stomach part. Cut open at the back. Remove the meat of the fish, make sure you leave its skin and head intact while doing this. For easy meat removal, slightly pat the fish's entire body with the back part of a knife. Remove all the bones. Bangus is a very bony fish so your patience is put to test on this one. Add salt and pepper to flaked meat. Sautè garlic, onion and tomatoes. Add bangus meat. Cook well. Before removing from heat add the juice of calamansi and peas. Add slightly beaten egg. Fill bangus skin with meat mixture and sew up the opening. Fry in deep hot oil until fish skin is golden brown.
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