PROCEDURE
Clean fish.Pound to soften.Slit back to open and remove backbone.scrape meat with aspoon or knife.Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper.Set aside.Boil bangus flesh with pinch of salt and 1/4 cup water,until color cahnges. Set aside. Drain. Pick bones.saute garlic, onion and tomatoes in hot oil.Add fish and season.cook 5 minutes.remove from fire.Put in margarine, peas,raisin,fried potatoes,a nd eggs. mix thoroughly.Stuff fish skin with mixture and sew opening.Dredge in flour and fry celery, tomatoes,and slices of lemon.
