Ingredients

• 1 large size bangus
• 1 onion chopped finely
• 4 cloves garlic minced
• 1 carrot (grated)
• 1 box raisins
• 2 tomatoes chopped
• 1 raw egg large
• 1 tsp MSG
• 1 tsp salt
• ½ tsp Worcestershire sauce
• 1 green bell pepper finely chopped
• 2 tbsp flour
• cooking oil for frying
• ham cubed
• cooked peas

Method

1. Make sure before you do anything, the fish is cleaned, and the scales removed. Wash properly.
2. Using a meat hammer, if you have one handy, pound the fish lightly to loosen the meat. If you don’t have a hammer, you can use a knife, using the flat side.
3. It is important that we break the main bone from the tail and the neck side so it’s easy to separate the meat from the skin.
4. Using a small knife, (long enough to reach the bottom of your bangus) insert it through the neck and start to poke into the fish loosening the meat – your main goal is to separate the meat as close to the skin as possible.
5. When you are confident that the skin and meat are 100% separated, start to squeeze out the meat from the neck of the fish. It is easier to start from the tail end to the top (imagine squeezing toothpaste out of a tube)
6. It’s preferred that the meat is pushed out without having to cut the fish. But if all else fails, then you can make a small incision on the side of the bangus. 
7. In a deeper tray, soak the skin and head in a mixture of calamansi and soy sauce. Cover and you can chill in the fridge while cooking your filling..
8. Put the fish meat in a medium saucepan and boil with water until the meat is cooked. Strain the water our, slowly take off the bones and with your hands or 2 forks, shred the meat. Set aside in a bowl.
9. Heat a frying pan with oil and sauté your garlic til it’s golden brown. Toss in your onions and cook until it’s transparent. Add in your tomatoes and cook for a few minutes.
10. This time, you can add your shredded meat. Mix thoroughly and slowly add in your grated carrots. Add pepper to taste.
11. For flavor, add Worcestershire sauce, a little bit of MSG, ground black pepper and salt. Mix in your raisins. Mix all ingredients well then add in your egg and flour, making sure all flour is combined well with the meat. No powder clumps. 
12. We are now ready to stuff our fish. Take out the marinated fish off the fridge and drain the marinade out. Start to stuff your fish with your mixture.
13. When the fish is stuffed, take a banana leaf and use that to wrap the entire fish. You may also use foil if a banana leaf is not handy. You may also want to butter the entire outside of the fish prior to wrapping.
14. Wrap bangus in wilted banana leaves or aluminum foil. Deep Fry and make sure before dropping the fish in the pn the oil is super duper hot. Allow to cool. Unwrap the fish off the aluminum, then slice.
15. After slicing, you can plate and top it with parsley, spring onions and diced fresh tomatoes.